Secret recipe for Trader Vic's famous Mai Tai

October 20, 2009 4:24:55 PM PDT
We'll reveal the secret recipe for this legendary drink, along with a tasty pupu platter.

RECIPES FEATURED IN THIS SEGMENT:

Trader Vic's MAI TAI:

Ingredients:

  • 1 oz. Trader Vic's Jamaican Rum (125- or 8-year-old)
  • 1 oz. Martinique Rum (St. James or Trader Vic's)
  • 1 oz. pre-mixed Curacao, Oregeat and Rock Candy Syrup
  • Juice from one fresh lime
Process:
Hand shake and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass.

Trader Vic's Ahi Tuna Poke (POH kay)
Makes about 32 servings

Ingredients:

  • 1 pound sashimi-grade ahi tuna
  • 4 green onions, white and pale green parts only, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • Salt & freshly ground black pepper
  • 2 tablespoons sesame seeds, toasted, for garnish
  • Fresh chives, cut into ¼-inch lengths, for garnish
Process:
  1. Trim any dark flesh and fat from the tuna and discard. Dice the tuna into ¼-inch cubes. In a large bowl, combine the tuna, green onions, soy sauce, and sesame oil and toss gently to combine. Season to taste with salt and pepper.

  2. To serve, fill porcelain spoons with the tuna mixture. Garnish each serving with a sprinkling of sesame seeds and chives.

  3. Serve immediately.
Trader Vic's Crab Rangoon

Ingredients:

  • 8 Ounces Dungeness crabmeat
  • 8 ounces cream cheese, at room temperature
  • 2 teaspoons A1 sauce Steak Sauce
  • 1 large egg
  • 36 wonton wrappers (4 inches square)
  • Vegetable oil, for deep-frying
  • Trader Vic's Chinese Hot Mustard or other hot mustard, for serving
Process:
  1. Line a baking sheet with parchment paper. Wrap the crabmeat in a clean towel and squeeze it over the sink to remove as much moisture as possible. In a bowl, combine the crab, cream cheese, A1 sauce, and egg; mix well with wooden spoon until smooth.

  2. To make the wontons, lay a wonton wrapper on a clean, dry work surface with one corner facing you. Brush all four edges with water and spoon 1 teaspoon of filling into the center. Fold in half diagonally to make a triangle. Avoiding the filling, press gently, from the filled center toward the edge, releasing any air and sealing the wonton. Lay the triangle on a flat surface with the long edge facing you. Using your thumb and first two fingers, pleat or crimp the middle of each short side of the triangle, and flatten the pleated dough into the center of the wonton; seal with water to hold. The pleat will pull up the two outside corners so that all three points of the triangle will point upward, like a crown.

  3. Repeat with remaining wrappers and filing, setting the finished wontons on the prepared sheet about half an inch apart and covering then with a dry towel.

  4. To deep-fry the wontons, heat 3 to 4 inches of oil in a deep, heavy frying pan over medium-high heat until it registers 375 F on a deep-frying thermometer. Using a slotted spoon, lower the wontons into the hot oil and cook, turning occasionally, until crispy and golden brown, about 2 minutes. Remove the wontons and drain on a wire rack set over paper towels.
Trader Vic's Crispy Prawns

Ingredients:

  • 16 extra-large shrimp (about 1 pound), peeled and deveined but with tails left on
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 2 large egg yolks
  • 1 cup panko (Japanese-style breadcrumbs)
  • Vegetable oil, for deep-frying
  • Trader Vic's Chinese Hot Mustard or other hot mustard, for serving
Process:
  1. To marinate the shrimp, in a shallow dish or sealable plastic bag, combine the shrimp, lemon juice, Worcestershire sauce, salt & pepper; toss to coat. Let marinate, refrigerated, for at least 30 minutes up to 60 minutes.

  2. In a small shallow bowl, beat the egg yolks until smooth. Spread the panko in a separate shallow bowl.

  3. Heat 3 inches of the oil 375 F in a deep, heavy pan over medium heat. Pat the marinated shrimp dry with paper towels. Dip the shrimp into the egg yolks, rolling them around to cover them completely and allowing any excess to drip off. Coat the shrimp with the panko, using your fingers to press the crumbs on firmly. Gently lower the shrimp into the hot oil and cook, turning once, until they are golden, about 3 minutes total. Using a slotted spoon, remove the shrimp and drain on a wire rack set over paper towels.
Trader Vic's is celebrating 75 years serving the Bay Area with 7 restaurants in the US and 25 world wide with about 12 restaurant planned openings in the future. Trader Vic's Emeryville is located at 9 Anchor Drive.
Website: http://www.tradervics.com


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