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
For the quick pickled onions:
• 1 large maui or sweet white onion, sliced into thin rounds
• 75ml rice wine vinegar
• 3 tablespoons sugar
• pinch sea salt
For the salsa:
• 2 red tomatoes, deseeded and finely chopped
• 1 red pepper, deseeded and finely chopped
• 1 avocado, diced
• 1/2 mango, diced
• 1 lime, juiced
For the poke:
• 360g fresh yellowfin tuna, cut into 1.5 cm cubes
• 4 tablespoons Spicy Marinade
For the wontons:
• 2l vegetable oil, for frying
• 24 wonton wrappers, cut in half on the diagonal
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.
5 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.
6 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.
Recipe courtesy of Celia Farrar, extracted from Poke.