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Hot and sour salmon wonton tostadas
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
"Delicious Asian-inspired one-bite tostadas with sweet-and-sour caramel, fresh Asian herbs, spicy chili, and crunchy wonton for a flavorful and convenient appetizer."
Ingredients:
  • 45g (1/4 cup, lightly packed) brown sugar
  • 70g (1/4 cup) tamarind puree
  • 24.40 gm 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 makrut lime leaves, stems removed, thinly sliced
  • 60.00 ml finely chopped fresh coriander stems and leaves, plus extra sprigs, to serve
  • 20.00 ml finely chopped fresh ginger
  • 20.00 ml finely chopped fresh ginger 1/2 tsp chilli flakes (or to taste)
  • 2 long fresh red chillies, thinly sliced, to serve
Instructions:
  • In a small saucepan over medium heat, combine brown sugar, tamarind puree, and fish sauce. Simmer gently for 3-4 minutes until sugar dissolves. Remove from heat, cool slightly, and then stir in lime juice. Set aside to serve later.
  • Cut wonton wrappers into circles using a 6cm round cutter. Heat oil in a saucepan to 180°C. Cook wonton circles in batches for 1 minute until light golden. Drain on a paper towel-lined plate. Let cool completely and store in an airtight container until ready to serve.
  • In a large bowl, mix together the salmon or trout, shallot, coconut, makrut lime, coriander, ginger, chilli flakes, and lime rind.
  • Before serving, delicately coat wontons with a touch of exotic tamarind caramel. Layer on the sumptuous salmon mixture, sprinkle with spicy chili and fresh coriander sprigs. Finally, present with a side of the remaining sweet caramel for a stunning finish.

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