Tip:
Highlight text to annotate it
X
Aloha everybody, howzit? Hawaiian Teddy Bear back at Kalypso Island Bar & Grill, doing
another chef demo, showing you how we do what we do for you people. For our chef demo, we’re
going to do an ahi poke soft-shell crab beer-batter roll. We’re going to start running it every
first and third fridays starting from December, to follow up with our prime rib dinner night.
We’re going to start here with our soft-shell crab. Un going to put it into the flower like
this, straight from here take it, and put it into my deep fryer. Let it go at 350 and
we let it go until it gets crispy. While we’re doing that I’m going to show you how to
make the poke. I got my bowl, fresh island ahi that we get form fisherman, some sesame
oil, some green onions, salt and pepper, some red onions and I like to put garlic in there.
And then we mix it, easy as pie, or easy as fish anyway. I have a nori wrap, dried flattened
seaweed. Lay it out like this. I’ve got some water, what you want to do is get your
hands wet. And folks, just to let you know, I’m not a professional sushi chef. But you
want to wet your hands so that when you grab the rice it doesn’t stick to your hands,
put it across the nori like this, and then, dip our hands back in there again. I have
some futakoi, which is japanese rice seasoning, it goes really good with rice. Check our crab.
Our crab is floating so it should be pretty crispy. Mix the soft-shell crab, put it in
a bowl, and for the mix for the crab, add some onions, salt and pepper, squeeze a little
lemon and add wasabi mayo. Take the crab put it on the roll, spread it out, take the ahi
poke that we made, put it inside, then the water. Take it, wet the side of the seaweed
so that when you roll it it stays. Grab the corners, lift, bring it over, roll, roll,
roll. Our next step is to put it in the deep fryer. Take the roll, bring it over to the
flower, put it in the batter, and from here go into the fryer again. Drop the roll, put
it down and keep it down and it should go from 30 to 45 seconds, long enough to crust
the roll. Take a little slice of the other half of the lemon, check the roll, bring it
over, and then take a cut, and make 6 cuts out of it. One, two, three, four, five and
six. Put it on the plate just like that, some garlic chili aioli, wasabi aioli, some oriental
soy sauce, green onions, and there you have it, folks, our ahi poke and our soft-shell
crab beer batter roll, only here first and third Fridays, aloha Fridays, every month,
followed by our prime rib dinner the same night, so bring the family, bring the friends.
Live music, good food, good drinks, good friends. I’m the Hawaiian Teddy Bear. Love you all,
bless up!