Woraporn “Yim” Martinez, a valedictorian and recent graduate of the culinary arts program at Kapiolani Community College, has won the opportunity to compete in the World Food Championships in November.

In the Battle of the Student Chefs Challenge at KCC May 25, Martinez and Wanita Caldwell were presented with mystery baskets from Kualoa Ranch containing strip-loin steak, shrimp, oysters, eggplant, lychee and carrots, and were required to use at least three of the ingredients. They could also access a pantry as they created a dish in two hours.

Judges could award up to 20 points for taste, up to 10 for cooking technique, and up to 10 for presentation and creativity. Only one point separated the competitors’ in the taste category, said Alan Tsuchiyama, KCC Culinary Arts professor and one of the judges.

Martinez will travel to Orange Beach, Ala., to compete in the championships.

Prize money in the competition totals $300,000. Chef James Aptakin, interim executive chef at Turtle Bay Resort, took first place in the seafood category of the competition last year and second overall, winning $15,000 and the opportunity to bring other local chefs with him to the competition this year. Aptakin was a judge in the KCC competition.

Martinez’s winning dish was served with a ginger beet puree and herb mashed potatoes. Preparing all the components would make for quite a home project, but the two main seafood elements are simple and intriguing.

Kualoa Ranch Shrimp and Oyster Duo
Woraporn “Yim” Martinez, KCC culinary valedictorian

• >> Butter Poached Shrimp:
• 2 sticks (1 cup) butter
• 1 cup chicken or seafood stock
• Salt and pepper, to taste
• 5 shrimp, peeled and deveined (reserve heads for stock)
• >> Oyster ceviche:
• 5 fresh oysters, shucked, meat separated (reserve bottom halves of shells for serving)
• 1/2 cup coconut milk
• 1/4 cup lime juice or 1 whole lime
• 2 stalks lemongrass, chopped fine
• 1 tablespoon small-diced onion
• Salt and pepper, to taste
• >> Yuzu Beurre Blanc:
• 8 ounces (1 cup) white wine
• 2 shallots, finely chopped
• 1 tablespoon lime juice
• 2 tablespoons yuzu juice
• 2 tablespoons heavy cream
• 2 sticks (1 cup) butter, cut into 1/2-inch cubes
• White pepper, to taste
• Salt, to taste

To prepare shrimp: In a saute pan, mix butter, stock, salt and pepper. Bring to a simmer. Add shrimp heads. Score shrimp by making crosswise cuts about 1/4-inch deep, and skewer through shrimp to keep them straight. Submerge shrimp skewers and cook about 2 minutes or until done.

To prepare oysters: Mix ingredients and let sit about 2 hours or until ready to serve. Keep mixture and shell halves refrigerated; serve mixture in shells.

To make sauce: Combine white wine, shallot, and lime and yuzu juices in a stainless-steel saucepan over high heat. Cook and reduce liquid to about 2 tablespoons.

Add heavy cream and bring to a boil. Remove from heat and slowly add butter 1 or 2 cubes at a time. Continue whisking butter into the reduction until the mixture is fully emulsified into a rich sauce. Taste and season with salt, pepper and more yuzu juice, if needed. Serve sauce with shrimp. Place oyster ceviche in reserved shells and serve on the side. Serves 5.

Nutritional information unavailable.