Nori Spiced Tuna Poke Crips Recipe
Photo: Marshall Troy
Serves 6 to 8
Ingredients
For Wonton Crips:Vegetable oil, for deep frying
12 wonton wrappers, cut on diagonal to make 24 triangles
For Poke: 8 ounces sashimi-grade tuna, cut into ¼" to ½" dice
1 Tbsp. soy sauce
2 tsp. finely chopped cilantro
1 tsp. Asian sesame oil
1 Tbsp. thinly sliced scallion (white and green parts)
1 tsp. sambal oelek or other Asian chili paste
1 Tbsp. nori fumi furikake (seasoning powder)
For Avocado Puree: 1 ripe avocado, coarsely chopped
2 Tbsp. lime juice
Kosher salt
Ground black pepper
For Topping: 1/4 cup wasabi peas, coarsely crushed
2 radishes, cut into thin shreds
Lime wedges
Directions
Active time: 25 minutes
Total time: 30 minutes
To fry wontons: Line a large baking sheet with paper towels. Pour enough oil into a large deep skillet to come about 1/2" up the sides and heat on high until oil is very hot and shimmering. In batches, add wonton triangles and cook, turning once, until golden brown. Using a wire spider or a slotted spoon, transfer to baking sheet to drain and cool. Crisps can be stored at room temperature for up to 8 hours.
To make poke: In a medium bowl, mix tuna, soy sauce, cilantro, sesame oil, scallion, sambal oelek, and furikake. Poke can be refrigerated, covered, for up to 8 hours.
To make avocado puree: Process avocado and lime juice in a blender, occasionally stopping to scrape down sides, adding enough water to make a smooth puree. Season with salt and pepper and transfer to a food-safe plastic squeeze bottle.
To serve, arrange wonton triangles on a platter. Top each with a spoonful of poke, squeeze avocado puree over top, and sprinkle with crushed wasabi peas and radish shreds. Serve immediately with lime wedges.
From Share: Delicious and Surprising Recipes to Pass Around Your Table (Grand Central; February 7, 2017), by Chris Santos, chef/owner of NYC's Stanton Social and Beauty & Essex and Chopped judge.
Ingredients
For Wonton Crips:
For Poke:
For Avocado Puree:
For Topping:
Directions
Active time: 25 minutes
Total time: 30 minutes
To fry wontons: Line a large baking sheet with paper towels. Pour enough oil into a large deep skillet to come about 1/2" up the sides and heat on high until oil is very hot and shimmering. In batches, add wonton triangles and cook, turning once, until golden brown. Using a wire spider or a slotted spoon, transfer to baking sheet to drain and cool. Crisps can be stored at room temperature for up to 8 hours.
To make poke: In a medium bowl, mix tuna, soy sauce, cilantro, sesame oil, scallion, sambal oelek, and furikake. Poke can be refrigerated, covered, for up to 8 hours.
To make avocado puree: Process avocado and lime juice in a blender, occasionally stopping to scrape down sides, adding enough water to make a smooth puree. Season with salt and pepper and transfer to a food-safe plastic squeeze bottle.
To serve, arrange wonton triangles on a platter. Top each with a spoonful of poke, squeeze avocado puree over top, and sprinkle with crushed wasabi peas and radish shreds. Serve immediately with lime wedges.
From Share: Delicious and Surprising Recipes to Pass Around Your Table (Grand Central; February 7, 2017), by Chris Santos, chef/owner of NYC's Stanton Social and Beauty & Essex and Chopped judge.
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