| | Hot and sour salmon wonton tostadas
Hot and sour salmon wonton tostadas
Hot and sour salmon wonton tostadas 4.1-5 10
  • Calories: 723 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Place the brown sugar, tamarind puree and fish sauce in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3-4 minutes or until the sugar dissolves. Remove from heat. Allow to cool slightly, then stir in the lime juice. Set aside until ready to serve.
  2. Use a 6cm round cutter to cut wonton wrappers into circles (see tips). Pour enough oil into a saucepan to reach a depth of about 10cm. Place over medium-high heat and heat to 180°C on a cook’s thermometer (the oil is ready when a cube of bread added turns golden brown in 15 seconds). Cook wonton circles, in batches, turning, for 1 minute or until light golden (use tongs to flip them and help keep their shape during cooking). Use a slotted spoon to transfer to a plate lined with paper towel to drain. Set aside until cooled completely. Store in an airtight container until ready to serve.
  3. Combine the salmon or trout, shallot, coconut, kaffir lime, coriander, ginger, chilli flakes and lime rind in a large bowl.
  4. Just before serving, spread wontons with a little tamarind caramel. Spoon salmon mixture on top. Add chilli and extra coriander sprigs. Serve with remaining caramel.
Time for preparing:
10 min.
Servings:
20

Ingredients:

  • 45g (1/4 cup, lightly packed) brown sugar
  • 70g (1/4 cup) tamarind puree
  • 1 tablespoon fish sauce
  • 1 lime, rind finely grated, juiced
  • 20 wonton wrappers
  • Vegetable oil, to deep-fry
  • 250g hot-smoked salmon or trout, coarsely flaked
  • 2 French shallots, finely chopped
  • 20g (1/4 cup) shredded coconut, toasted
  • 4 kaffir lime leaves, stems removed, thinly sliced
  • 3 tablespoons finely chopped fresh coriander stems and leaves, plus extra sprigs, to serve
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped fresh ginger 1/2 teaspoon chilli flakes (or to taste)
  • 2 long fresh red chillies, thinly sliced, to serve
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