Ingredients
- 200g tuna sashimi, diced
- 1 tbsp Ayam light soy sauce
- 1 tbsp Obento mirin
- 1 tsp rice wine vinegar
- 3 clove garlic, grated
- 1 tsp grated ginger
- ½ tsp chili powder
- 1 ripe avocado
- 1 jalapeño, chopped
- Juice of 1 lime
- 2 tbsp plain yogurt
- Small handful of fresh coriander
- 8 wonton wrappers
- Neutral oil, for frying
- For Garnish: 1 spring onion, finely sliced, Sesame seeds, Extra jalapeño slice
Method
- Marinate the Tuna: In a bowl, mix soy sauce, mirin, rice wine vinegar, 1 grated garlic, ginger, and chili powder.Add diced tuna, toss to coat, and refrigerate while preparing the rest.
- Make the Avocado Cream: In a blender or food processor, combine avocado, jalapeño, 2 garlic cloves, lime juice, yogurt, salt, and coriander. Blend until smooth. Adjust seasoning if needed.
- Fry the Wonton Taco Shells: Heat oil in a pan to 170°C. Using tongs, hold a wonton wrapper in the oil, folding it gently in half to form a taco shape. Fry until golden and crispy (about 30-45 seconds per side). Drain on paper towels. Repeat for the remaining wrappers.
- Assemble the Tacos: Spread a spoonful of avocado cream inside each crispy wonton shell. Add marinated tuna on top.Garnish with spring onion slices, sesame seeds, and extra jalapeño slices.
- Serve immediately for the perfect crispy bite.
Product used in recipe
- OBENTO - OBENTO SAUCE - MIRIN SEASONING
