Idaho® Potato Crusted Kahuku Prawns with Hawaiian Fruit Salsa


  • Idaho® Potato Crusted Kahuku Prawns
  • 20-16/20 Kahuku prawns
  • 2 Idaho® potatoes, string cut with a thin root vegetable peeler
  • To taste-fresh garlic
  • To taste-herbs
  • To taste-olive oil
  • To taste-salt and pepper
  • Hawaiian Fruit Salsa
  • 1-Hawaiian papaya
  • 1-Hawaiian mango
  • 1-Hawaiian star fruit
  • 1-Hawaiian dragon fruit
  • 1-Hawaiian pineapple
  • 1 teaspoon fresh ginger, grated
  • ½ cup olive oil
  • To taste--salt and pepper
  • ½ cup-Sweet Chili Sauce (Mae Ploy)


Idaho® Potato Crusted Kahuku Prawns
  1. Clean and devein the prawns leaving the head and tail on.
  2. Marinate the prawns in fresh garlic, herbs and olive oil, salt and pepper.
  3. Wrap potato strings around the body of the prawns.
  4. Place in a fryer until golden brown.
  5. Remove with a strainer and place on wax paper.
Hawaiian Fruit Salsa
  1. Mix all ingredients together in a bowl.
To Plate
  1. Prepare a side of lemon linguine; roll with a fork and place on the upper part of the plate.
  2. Rest the fried Idaho® Potato Crusted Kahuku Prawns on the linguine.
  3. Garnish with Hawaiian Fruit Salsa.
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Yield: Yield: 4 servings

Hector Morales
Turtle Bay Resort
Kahuku, HI

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