Spicy Mango Poke on Lotus Root Chips

Servings:
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Recipe Categories: Main Dish, Foodservice

Ingredients

Mango Poke

1 pound sushi-grade Ahi tuna cleaned and trimmed, ¼ to ½-inch dice
1 cup diced fresh mango, ¼-inch dice
.25 ounce sweet onion, minced
.5 ounce Poke sauce
¼ teaspoon ginger root, fine mince
.25 ounce toasted sesame oil
1 teaspoon Furikake
Salt, to taste
Lotus root chips
Sriracha sauce, for garnish
Chive, minced, for garnish
 

Lotus Root Chips

.5 pound lotus root, sliced paper thin
Oil for frying
Salt to taste
 

Instructions

Mango Poke

In a chilled bowl, add all the ingredients except the lotus root chips, chives and sriracha. Do not prep more than 1 hour in advance of service.
 
Serve immediately on lotus root chips, about 1 ounce Poke mixture per chip topped with 1 drop of sriracha and ¼ teaspoon minced chive. 
 

Lotus Root Chips

Fry in 350 degree fryer for 1 to 2 minutes until edges start to lightly brown. Transfer chips to a cooling rack, season with salt and allow to cool completely. NOTE: Wonton chips may be used if lotus root is unavailable.