Spicy Ahi Poke –

with won­tons + Mango salsa

Look (UK) - - HEY BUSY GIRL -


Quick Pick­led Onions

1 large Maui or sweet white onion, sliced into thin rounds

75 ml (2 ½ fl oz/ cup) rice wine vine­gar 3 tbsp sugar Pinch of sea salt

Spicy Mari­nade

125 ml (4 fl oz) soy sauce 2 tbsp wa­ter 1 thumb-sized piece of fresh gin­ger, finely grated 1 tbsp sugar 1 tbsp se­same oil

Salsa 2 red toma­toes, de­seeded and finely chopped

1 red (bell) pep­per, de­seeded and finely chopped 1 av­o­cado, diced ½ mango, diced Juice of 1 lime

Poke –

360 g(13 oz) fresh yel­lowfin tuna, cut into 1.5 cm (½ inch) cubes

4 tbsp spicy mari­nade


2 litres (68 fl oz/8 cups) 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 vine­gar, sugar and salt and pour over the onion. Al­low this to mar­i­nate for at least 30 min­utes. 2 Next, gen­tly mix all the salsa in­gre­di­ents in a bowl, sea­son with salt, then cover and leave in the fridge un­til ready to serve. In an­other bowl, dress the cubes of tuna in the spicy mari­nade and pop in the fridge for at least 1 hour. 3 To fry the won­tons, first heat the oil in a saucepan to around 180°C (350°F). Drop the won­ton wrap­pers into the oil in batches. Once they’re crispy and golden brown, re­move with a slot­ted spoon and pat dry with pa­per tow­els. 4 Serve the won­tons topped with the spicy poke,– pick­led onions and salsa. Try pimp­ing them up with a driz­zle of spicy mayo, nori fu­rikake and a sprin­kling of ama­ranth mi­cro herbs.

Poke:– Hawai­ian-in­spired Sushi Bowls by Celia Far­rar & Guy Jack­son (Hardie Grant, £12.99) is out on 1 June

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