Chai's Choices: Labor Day barbeque

Barbeque grilled tuna
Barbeque grilled tuna
Lilikoi orange dipping sauce
Lilikoi orange dipping sauce
Barbeque shrimp
Barbeque shrimp
Barbeque shrimp and dipping sauce
Barbeque shrimp and dipping sauce

HONOLULU (HawaiiNewsNow) - It's never too early to plan for a holiday. Want to make barbecue for the Labor Day weekend?

We'll get tips on how to make it properly from Chef Chai and his guest Fabrice Huet from the Four Seasons Lanai.

Taste the results with us!

Barbeque shrimp

Lilikoi orange dipping sauce

Serves 4.

Ingredients for the Barbeque;

12 each large shrimp, shell on de veined

1 TBS Kosher Salt

1 TBS Brown sugar

1 TBS Cocoa butter

1 TBS Coriander

1 TBS Paprika

1 TBS White pepper


For the spices; over medium high heat toast the spices in a pan to bring out all their flavor

Place in a spice grinder, and pulse to obtain a coarse powder, mix all the spices together.

For the shrimp, place 2 TBS of the spices in a Ziploc bag with the shrimp. (Except the cocoa butter)

Mix well and keep refrigerated for 1 hour.

Remove from the fridge and leave at room temperature for 10 minutes.

Grill over the bbq for about 2 minutes on each side.

Remove from the grill, allow to cool for a minute or until you can handle to remove the shell.

Serve with the orange lilikoi dipping sauce.

Ingredients for the Lilikoi orange dipping sauce;

2 cups orange juice

2 cups lilikoi juice

½ cup shallot chopped fine

1 lemon grass stem smashed

1 tsp chili flakes

½ cup light salt shoyu

½ cup mirin

1 small bunch Thai basil

1 small bunch mint


In a stainless steel pot, add the orange and lilikoi juice, shallots, lemon grass, chili flakes, shoyu and mirin.

Cook over medium heat to simmer, do not let boil hard.

Cook for about 10 minutes or until reduced to 1/3rd

Bruise the mint and basil in the palm of your hand and add to the sauce.

Allow to cool at room temperature, strain and reserve for the shrimp

BBQ grilled tuna, couscous salad, nori aioli

Serves 4.

Ingredients for the Tuna;

24 oz ahi tuna loin


White pepper

Olive oil


Prepare the BBQ with kiawe wood, once the coals are red, place the tuna and grill on all sides for 30 seconds each side. Remove from the grill allow to rest for 1 minute prior to cutting some medaillons.

Ingredients for the couscous salad;

2 cup couscous

2 cup boiling water

1 TBS salt

1 cup missed dry fruit fine diced

½ cup toasted chopped macadamia

1 lemon juice

4 TBS macadamia nut oil

½ cup chopped chives


For the couscous, place the couscous grain in a shallow pan, add salt to the boiling water and pour over the couscous, do not mix. Cover with a plastic film and let stand at room temperature for 5 minutes.

With a fork fluff up the couscous to allow all the grains to loosen up.

Add the mac nuts, dry fruits, lemon juice, chopped chives, mac nut oil, and  seasonne with salt and white pepper. Reserve in the fridge until serving.

Ingredients for the Nori aioli;

1 cup mayonnaise

1 TBS ground furikake

1 each lime juice

1 each garlic clove chopped

2 each white anchovy filet very fine chopped

Salt, white pepper


In a small bowl mix the mayonnaise with all the ingredients, mix thoroughly, season properly, reserve for the tuna.


On a platter display the couscous salad, slice the tuna into medaillons, spoon some aioli on top of the ahi tuna and serve. 

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