Categories: Asian
Ingredients
- 2 tbsp. crunchy peanut butter
- 2 tbsp. unsweetened coconut milk
- 1 tbsp. soy sauce, plus more to taste
- 2 tsp Vietnamese chili garlic sauce (tuong ot toi), plus more to taste
- 2 tsp fresh lime juice
- 1/2 tsp toasted sesame oil, plus more to taste
- 1/2 tsp minced or grated peeled fresh ginger
- 1 lb. sushi-grade ahi tuna, trimmed of any sinew or bloodline and cut into 1/2-inch dice
- 3/4 cup ogo or arame seeded, rinsed and chopped
- 1/4 cup minced Maui or other sweet onion
- 2 tbsp. finely chopped toasted macadamia nuts
- 2 tbsp. roughly chopped fresh cilantro
- 1/2 tsp grated lime zest
- Hawaiian sea salt
- Canola oil, for frying
- 24 wonton wrapper, for serving
Directions
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In a food processor, combine the peanut butter, coconut milk, soy sauce, chili garlic sauce, 1 tsp of the lime juice, the sesame oil, and ginger and process on high speed until smooth.
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Place the tuna in a large bowl, add the seaweed, onion, macadamia nuts, cilantro, lime zest, and remaining 1 tsp lime juice and toss well.
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Pour the peanut butter mixture over the tuna and mix well. Season to taste with more soy sauce, chili garlic sauce, sesame oil, and Hawaiian salt. Cover and refrigerate until chilled, 1 1/2 to 2 hours.
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While the poke is chilling, fry the wontons. Heat 1 inch of oil in a high-sided medium skillet or Dutch oven to 350. Working in batches, add the wrappers to the hot oil and fry until golden brown, 2-3 minutes. Stir to keep them from sticking together and to promote even browning. Using tongs, remove the wrappers from the pan and drain on paper towel-lined plate. Season lightly with Hawaiian salt.
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Serve the poke in a bowl with the crispy wontons for dipping.