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Crispy Rice Crackers with Salmon Tartar and Fresh Wasabi
Recipe: Charlotte Hamilton (Charlotte's Foodweb)
Deep-frying rice paper gives you a light and immensely crispy cracker. Delicious for snacking like this, but in this recipe we fill the crispy rice crackers with spicy salmon tartare. The salmon tartare is finished with real, freshly grated Wasabi (homegrown, of course)!
Notice: because the salmon in this recipe is eaten raw, it is important to use very fresh sashimi quality salmon.
Recipe
4 people
20 minutes
Ingredients
- 3 rice sheets
- 200 ml of peanut oil
- 200 g fresh salmon
- 2 tablespoons of mayonnaise
- 3 spring onions
- 1 teaspoon siracha
- 2 tablespoons of soy sauce
- sesame oil
- 1 teaspoon sugar
- 1 small, fresh wasabi rhizome (note that you need a wasabi grater for this; a standard kitchen grater is unsuitable)
Preparation
- Cut the rice sheets into quarters. Heat the oil in a wok on the stove. When the oil is hot (170-180°C) add two pieces of the rice sheets. Deep-fry for about 20 seconds and let drip on a paper towel. Repeat until you run out of rice sheets.
- Cut the fresh salmon into small cubes. Cut the spring onion into thin rings and add to a mixing bowl. Add the mayonnaise, siracha, soy sauce, sesame oil and sugar. Add the salmon and stir well.
- Grate the wasabi rhizome with the appropriate grater. Place a generous tablespoon of the salmon tartare in the rice cracker and spread the freshly grated wasabi over the salmon tartare. Serve immediately.