Thai Basil Beef & Shrimp Kofta w/ Caramelized Onion & Coconut Beurre Blanc, Roasted Eggplant Croquette, and Green Bean Salad

Leilehua High School

Ingredients 

6 cloves garlic, minced 

4 tsp. crushed red chili (Leilehua Agriculture) 

½ tsp. white pepper 

1 tsp. soy sauce 

2 Tbsp. oyster sauce 

2 Tbsp. fish sauce 

1 Tbsp. white sugar 

1 lb. ground beef (Local via Aloun Farms) 

1 lb. ground shrimp (Kauai Shrimp) 

2 c. Thai basil, lightly packed chiffonade (Aloun Farms) 

Procedure 

1. Heat oil in a wok over medium-high, then add chili and garlic; cook until fragrant, about 20 seconds. 2. Add sauces and seasonings: soy sauce, oyster sauce, fish sauce, white pepper, and white sugar. Continue cooking until thick, caramelized, and mostly reduced. Cool the mixture completely before proceeding.  

3. Mix ground beef, shrimp, Thai basil, and seasoning mixture in a bowl. 4. Shape into logs on skewers, then grill on each side until fully cooked.  

Caramelized Onion & Coconut Beurre Blanc 

Yield: 4 servings 

Ingredients 

1 ea. sweet onion, small dice (Aloun Farms) 

1 c. dry white wine 

2 Tbsp. fresh lime juice (Leilehua Agriculture) 

1 c. coconut milk 

8 oz. cold unsalted butter, cubed 

½ tsp. salt 

pinch white pepper 

Procedure 

1. In a saucepot, add the onions, a splash of water, and a splash of oil. Cook over low heat until  caramelized 

2. Add the wine and lime juice. Bring to a simmer over medium-high heat and cook to reduce the liquid until the mixture becomes syrupy. 

3. Add the coconut milk and simmer, reducing by half.  

4. Turn off heat. Gradually add the butter, stirring constantly, using the residual heat to melt and emulsify the butter slowly. Do not let the mixture boil, or it will separate.  

5. Once the butter is incorporated, season with salt and pepper to taste, and strain through a fine-mesh sieve into the top of a bain marie. Keep warm over barely simmering water.

Eggplant & Sweet Potato Croquette 

Yield: 18 golf-ball-sized croquettes 

Ingredients 

2 Tbsp. butter 

4 oz. sweet onion, minced (Aloun Farms) 

8 oz. eggplant, roasted, peeled, mashed (Aloun Farms) 

12 oz. sweet potato, peeled, boiled, mashed (Leilehua Agriculture) 

4 tsp. sugar 

2 tsp. salt 

pinch black pepper 

Procedure 

1. Saute onion in butter until softened. Set aside to cool 

2. In a bowl, combine mashed eggplant, mashed potato, cooked onions, and all remaining ingredients.  Mix until combined. Optional: fold in ¼ c. corn. Refrigerate until the mixture has cooled and firmed. 3. Shape into golf ball-sized portions, bread, then deep fry. 

Green Bean & Sweet Onion Salad Dressing 

Servings: 4 

Dressing Ingredients 

2 cloves garlic, minced 

2 Tbsp. lime juice (approx. one lime) (Leilehua Agriculture) 

3 Tbsp. sugar 

1 Tbsp. + 1 ½ tsp. fish sauce 

1 Tbsp. Sriracha 

¼ tsp. salt 

For Salad 

Green beans, sliced and blanched (Aloun Farms) 

Sweet onion, thinly sliced (Aloun Farms) 

Cherry tomatoes, quartered (Ho Farms) 

Mint, Thai basil, and/or cilantro, optional (Aloun Farms) 

Procedure 

1. Mix all dressing ingredients together in a bowl.  

2. Toss with blanched green beans, thinly sliced sweet onion, and sliced cherry tomatoes 3. Add chiffonade mint, Thai basil, and/or cilantro just before serving, if desired 

Soy Sauce-cured Egg Yolks 

Yield: 6 yolks 

Ingredients 

1 c. soy sauce 

¼ c. mirin  

3-4” strip kombu 

6 fresh egg yolks (Leilehua Agriculture) 

Procedure 

1. Combine soy sauce, mirin and kombu in a small bowl. 

2. Gently add egg yolks to the soy-sauce mixture, cover and place in the refrigerator to cure for at least six hours or up to three days. Yolks will get firmer as they cure longer.