Have a bit of Hawaiian Luau for Christmas

The Luau is a spectacular rite of celebration renown throughout the world. Like the Filipino fiesta and the iconic Aussie barbecue, the Luau is a festive outdoor occasion where everyone present is ensured a good time. But that is where the similarities end, as the Luau is a unique slice of Hawaiian culture.

Traditionally presented with warm and friendly Pacific Islander and Polynesian song and dance, the Luau is an entertaining and sumptuous Hawaiian feast of roast pork, sweet potatoes, yams, rice, fish, fresh fruits and refreshing fruit punch.

The decorations are just as spectacular – a lavish array of colour and light that truly set a unique tropical scene, comprising of abundant fresh fruits, fresh tropical flowers and large crisp leaves or ferns. At sunset, the celebration is gently lit by the moon, the stars, and the flickering glow of flaming bamboo torches encircling the camp. Laua-goes also contribute to the ambience by wearing floral necklaces or leis to match their colourful Hawaiian-print dresses and shirts.

Everyone is encouraged to join in the island dances. As part of the fun and games etiquette, the ladies tuck fresh flowers behind their left ear if they are ‘taken’ and behind their right ear if they are available.

Ingredients

Young Coconut Filling

Young coconut                6 pkts, frozen shredded drained

Prawns                                            1 cup peeled and sliced into strips

Eggs                                                  5 pcs hard boiled, chopped

Onions                                             6 stalks, chopped

Salt                                                   2 tsp or to taste

Black pepper                                  1 tsp, ground

Spring roll wrappers                     20-25 pcs.

Coating

Slightly beaten egg whites           6-8 pcs

White sesame seeds                    ½ cup

Black sesame seeds                      ¼ cup

Oil for frying

III. Dipping Sauce

Palm vinegar                                  1 cup

Refined sugar                                 1 cup

Apple cider vinegar                       1 cup

Pickle relish                                    ½ cup

Fish sauce                                       ½ cup

Lime juice                                        3 tbsp

Spring onion                                   3 stalks, chopped

Garlic                                               2 tbsp, minced

Chili paste                                       1 tsp

Method

Combine and mix the first 4 ingredients for young coconut filling in a large bowl.

1. Add salt and pepper to taste.
2. Plate 1-2 tbsp. of young coconut filling in every spring roll wrapper.
3. Roll up and keep both ends closed.
4. Did each rolled spring roll wrapper in slightly beaten egg white.
5. roll the spring roll wrapper in the mixture of white and black sesame seeds.
6. Freeze for at least 30 minutes.
7. Deep fry while frozen.
8. Serve with dipping sauce III.