Lomi Lomi Ahi & Coconut-Ginger Sauce with Toasted Peanuts

Lomi Lomi Ahi & Coconut-Ginger Sauce with Toasted Peanuts

From: Executive chef Mark E. Caldwell,
J Vineyards and Winery
Healdsburg, CA.
This recipe was a runner-up winner in the Appetizer category of the Peanut Advisory Board’s recent recipe contest.
Yield: 4 cups ahi; 2½ cups dressing.

Coconut-Ginger Sauce:
2¼ cup coconut milk, unsweetened
2 tsp. sesame oil
1 Tbsp. soy sauce
2 Tbsp. lime juice
1 tsp. sa

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TAGS: Recipes