TUNA, AVO + WASABI CRISPY WONTONS
CANAPÉ | MAKES 32 MINI WONTONS | SERVES 6-8
8 square wonton wrappers
Vegetable oil for frying
1/2 tsp sesame oil
2 tbsp soy sauce
3 tbsp rice wine vinegar
1 tsp sugar
2 tbsp sesame seeds, toasted
300g sashimi-grade tuna, cubed
1/2 cup Kewpie mayonnaise
1 tbsp wasabi paste
1 avocado, sliced finely
1 spring onion, finely sliced
Place a medium frypan over medium-high heat. Add 1-2cm of oil to pan. Cut wonton into square quarters. Fry wonton pieces for 10-20 seconds on each side, or until just golden. Remove from oil and allow to cool on absorbent paper.
In a bowl, whisk together sesame oil, soy sauce, rice wine vinegar, sugar and sesame seeds. Add tuna and mix well.
In another bowl, mix together mayonnaise and wasabi until smooth.
To serve, place crispy wontons on a serving platter. Top each one with a small dollop of wasabi mayonnaise and a slice of avocado. Add a spoonful of tuna. Garnish with spring onions and radish sprouts. Serve immediately.