Spicy ahi poke with wontons + mango salsa

Spicy ahi poke with wontons + mango salsa

By
From
Poke
Serves
4
Photographer
Matt Russell

This is a great sharing dish, so it’s ideal for a party or gathering. Place bowls of fried wontons, spicy tuna poke and salsa in the middle of the table and let everybody dig in.

Ingredients

Quantity Ingredient

Quick Pickled Onions

Quantity Ingredient
1 large maui or sweet white onion, sliced into thin rounds
75ml rice wine vinegar
3 tablespoons sugar
pinch sea salt

Salsa

Quantity Ingredient
2 red tomatoes, deseeded and finely chopped
1 red pepper, deseeded and finely chopped
1 avocado, diced
1/2 mango, diced
1 lime, juiced

Poke

Quantity Ingredient
360g fresh yellowfin tuna, cut into 1.5 cm cubes
4 tablespoons Spicy Marinade

Wontons

Quantity Ingredient
2l vegetable oil, for frying
24 wonton wrappers, cut in half on the diagonal

Method

  1. Begin by making the quick pickled onions. Place the sliced onion in a bowl. Combine the vinegar, sugar and salt and pour over the onion. Set to one side and allow to marinate for at least 30 minutes.
  2. Next, gently mix together all the ingredients for the salsa in a bowl, season with salt, cover and leave in the fridge until ready to serve.
  3. In a bowl, dress the cubes of tuna in the Spicy Marinade and refrigerate for 1 hour.
  4. To fry the wontons, heat the oil in a saucepan to around 180°C. Drop the wonton wrappers into the oil in batches, taking care not to overcrowd the pan. They should sizzle and puff up. Remove with a slotted spoon once golden brown and drain on paper towels. Although best freshly fried, wonton wrappers should keep crisp for up to 24 hours in an airtight container.
  5. Serve the wontons topped with the spicy poke, pickled onions and salsa. Try pimping with a drizzle of Spicy Mayo, Nori Furikake and a sprinkling of amaranth micro herbs.
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