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interested in a fun and quick recipe for this week ?! Today we will use the rice paper other than in spring roll.
It will only take 2-3 seconds in a hot oil to achieve a totally different look that is reminiscent of fluffy shrimp chips. The crispy texture and the puffiness allows to accommodate the tuna tartare of this recipe and make it a perfect appetizer.
For tartare, we choose asian notes in the seasoning with ginger, soy sauce, sesame oil and to counterbalance the fat we add acidity and freshness with lime and a little bit of Granny Smith apple as an accompaniment.
AuthorFatouCategoryAppetizers, Breakfast/Brunch, Déjeuner/Brunch, EntréesDifficultyBeginner
Cut the tuna steak into small dices and pour them into a bowl.
Add in, minced ginger, finely chopped red onion, soy sauce, sesame oil, zest and juice of 1/2 lime and chopped chives.
Mix well and set aside in the fridge.
Using a scissor, cut the rice paper into 4.
In a frying pan heat the frying oil, once hot, cook the pieces of paper, 1 by 1, a few seconds while they are blown.
Place them on paper towel to remove excess oil.
For the plating, place the rice paper on a plate, add the tuna tartare drained, accompanied by apple sticks and sprouted seeds (optional).
Ingredients
Directions
Cut the tuna steak into small dices and pour them into a bowl.
Add in, minced ginger, finely chopped red onion, soy sauce, sesame oil, zest and juice of 1/2 lime and chopped chives.
Mix well and set aside in the fridge.
Using a scissor, cut the rice paper into 4.
In a frying pan heat the frying oil, once hot, cook the pieces of paper, 1 by 1, a few seconds while they are blown.
Place them on paper towel to remove excess oil.
For the plating, place the rice paper on a plate, add the tuna tartare drained, accompanied by apple sticks and sprouted seeds (optional).