pake poke University of Hawaii at Hilo

Pake poké

This recipe is by Peter Kaluna, University of Hawaii at Hilo, Sodexo.

2 lbs. kona kampachi (yellowfin tuna) filet, cubed

½ lb. sweet Kauai prawns, cleaned, blanched, heads reserved for garnish, tails cubed

2 Tbsps. inamona (ground, roasted kukui nuts)

2 Tbsps. minced garlic chives

4 finger limes, skinned and cleaned, reserve lime skins for garnish

4 Tbsps. Maui onion, brunoise cut

3 Tbsps. water chestnut, brunoise cut

1 Tbsp. oyster sauce

1 Tbsp. gluten-free shoyu

Wonton strips, julienned, as needed, to coat meatballs


1. Fold all ingredients except won ton strips into bowl. Roll into 1-oz. balls, coat with julienned won ton strips, rest for 10 minutes.

2. Flash fry for 30 seconds in hot oil.

3. Suggested garnishes and dips: beurre blanc with mustard added, soy sauce reduction, reserved prawn heads and seaweed.


Photo and recipe courtesy of Peter Kaluna, University of Hawaii at Hilo, Sodexo

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