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Spicy Mango Poke on Lotus Root Chips

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

    • 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.

    Recipe courtesy of Chef Dave Woolley


    Course Chef Creation, Snack
    Ingredients Seafood
    Language English
    Prep Time 20 minutes
    Cook Time 5 minutes