HOKULE'A SPECIAL W/RAPA NUI EXOTIC HOT SAUCE
by Margie Hanselman, Law Library, Third Circuit Court

2 LBS. ONO, CUT INTO BITE SIZE (CHUNK)
2 LBS. PAPIO, CUT INTO BITE SIZE (CHUNK)
2 LBS. OCTOPUS (BABY IIDAKO)
SET ASIDE.

EGG WASH:
2 EGGS
1/2 CUP MILK
1/2 TSP. CAYENNE PEPPER
2 TSP. SALT
MIX ABOVE INGREDIENTS IN BOWL.

IN PAPER BAG ADD:
1/2 CUP CORNSTARCH
1/2 CUP CORNMEAL (YELLOW)
1/2 CUP FLOUR
SALT TO TASTE.
1/2 TSP. CAYENNE PEPPER

DIP SEAFOOD PIECES SEVERAL AT A TIME INTO EGG WASH AND COAT INTO DRY FLOUR PAPER BAG AND SHAKE OFF EXCESS FLOUR, THEN DEEP FRY UNTIL GOLD BROWN. USE WOODEN SKEWERS TO PUT YOUR SEAFOOD ON AND DEEP FRY. DRAIN ONTO PAPER TOWEL.

HOT SAUCE:
1 CUP HOT CHILI SAUCE, YEO'S BRAND
1/4 CUP LIME JUICE
1/2 TBSP. CHINESE PARSLEY (CILANTRO) CHOPPED FINE
1 MEDIUM SIZE RED HAWAIIAN CHILI PEPPER, CHOPPED
4 CLOVES GARLIC, CHOPPED EXTRA FINE
1/2 CUP ROASTED MACADAMIA NUTS PLUS 1 TSP. KUKUI NUT, FINELY CHOPPED
1 CUP WATER
1/2 CUP SUGAR

IN SAUCEPAN DISSOLVE WATER AND SUGAR, DO NOT BOIL, THEN MIX ALL ABOVE INGREDIENTS, REFRIGERATE. AFTER SEAFOOD IS COOL, DRIZZLE SAUCE OVER AND USE THE REST TO DIP. SERVE WITH SWEET POTATO AND TARO. TOP WITH PINEAPPLE SPEARS (OPTIONAL).

(YOU CAN ALSO USE THE SAUCE ON SPRING ROLL, CHICKEN AND WUN TON.)