02-23-2007, 04:18 AM
Ingredients :
For wasabi cream:
1 tbl wasabi powder (Japanese green horseradish, available at Asian markets)
2 tsp water
3 tbl sour cream
For ahi poke:
8 oz ahi tuna, diced small
2 x green onions, diced small
1 tsp finely diced fresh ginger
1 tbl soy sauce
1 tsp brown sugar
1 cup canola oil, or more as needed for deep frying
12 x won ton wrappers
Method :
For wasabi cream: Combine wasabi powder and water into a smooth paste; then mix in sour cream. Set aside.
For poke: In a small bowl, thoroughly combine ahi tuna, green onions, fresh ginger, soy sauce and brown sugar. Heat oil in a heavy-bottomed saute pan. Cut wrappers in half from corner to corner and deep fry them until golden brown and crispy. For presentation, place some poke on each won ton crisp and serve topped with a small dollop of wasabi cream.
For wasabi cream:
1 tbl wasabi powder (Japanese green horseradish, available at Asian markets)
2 tsp water
3 tbl sour cream
For ahi poke:
8 oz ahi tuna, diced small
2 x green onions, diced small
1 tsp finely diced fresh ginger
1 tbl soy sauce
1 tsp brown sugar
1 cup canola oil, or more as needed for deep frying
12 x won ton wrappers
Method :
For wasabi cream: Combine wasabi powder and water into a smooth paste; then mix in sour cream. Set aside.
For poke: In a small bowl, thoroughly combine ahi tuna, green onions, fresh ginger, soy sauce and brown sugar. Heat oil in a heavy-bottomed saute pan. Cut wrappers in half from corner to corner and deep fry them until golden brown and crispy. For presentation, place some poke on each won ton crisp and serve topped with a small dollop of wasabi cream.