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KAHANA SUNSET AHI POKE WONTONS Recipe

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This recipe for KAHANA SUNSET AHI POKE WONTONS is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ahi poke shoyu – buy and use that day
Tobiko–Just an oz. at $25 per pound. Use orange masago if tobiko isn’t available. Buy it frozen if you can and just use a warm spoon to remove what you need each time or freeze in small quantities. Only keeps about five days in fridge.
Wonton skins
Pickled ginger

FOR TWO SAUCES:
Real maho
Wasabi
Huli Huli (or soy sauce, sugar, ginger marinated together)
or Vietnamese chili paste or Tiger Sauce – with other hot sauces in most grocery stores
Directions:
Directions:
Chop poke into small pieces. Finely chop about 3 T. pickled sweet ginger. Refrigerate.

MAKE THE TWO SAUCES.
Wasabi Sauce: Wasabi powder or paste and about ¼ cup mayo to taste. Tiger Sauce: ¼ cup mayo, a teaspoonful of tobiko, huli or soy and Vietnamese chili sauce to taste. Don’t get this one too thin – may take more mayo. Take a snack-sized or sandwich ziplock bag. Turn down the first inch or two. Pour or spoon the sauce into each bag. Refrigerate.

Heat grapeseed or peanut (high temp) oil to medium high heat. Gently drop wontons into hot oil, flip quickly until lightly browned then remove with a spider. Place fried wontons onto the paper towel-covered cookie sheet. Before too cool, cut into quarters. CAN BE FROZEN FOR FUTURE USE! If done ahead of time, just briefly warm in 350 oven.

ASSEMBLY:
Place warm wontons on a platter. Spoon a bit of poke onto each one. Place a little bit of minced ginger on each wonton. Cut a SMALL piece of the corner of each Ziploc with sauce. Drizzle diagonally a bit of each sauce on half of the wontons. Top each wonton with a small amount of tobiko.
Personal Notes:
Personal Notes:
Making these reminds us of many Maui happy times!

 

 

 

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