Geneviève Everell's tuiles with scallop, mango and strawberry tartare
Prep Time
Cooking Mode
2 tubes sushi à la maison
130 g x 2 oz cubes de scallop for tartare
30 mL (2 tbsp.) tbsp. citrus mayonnaise sushi à la maison
15 mL (1 tbsp.) tbsp. olive oil
7.5 mL (½ tbsp.) tbsp. lemon zest environ 1/2 lemon
5 maple syrup
5 mint leaves, chopped
4 strawberries, finely diced
2 kiwis, finely diced
1 mango, finely diced
To taste sea salt
8 wonton wrappers
2 tubes sushi à la maison
130 g x 2 oz cubes de scallop for tartare
30 mL (2 tbsp.) tbsp. citrus mayonnaise sushi à la maison
15 mL (1 tbsp.) tbsp. olive oil
7.5 mL (½ tbsp.) tbsp. lemon zest environ 1/2 lemon
5 maple syrup
5 mint leaves, chopped
4 strawberries, finely diced
2 kiwis, finely diced
1 mango, finely diced
To taste sea salt
8 wonton wrappers
Directions
1Mix all ingredients except wonton wrappers in a bowl and refrigerate until serving.
2In a pot of oil or a deep fryer at 180°C (350°F), fry wonton wrappers until golden and crispy. Transfer to a paper towel and set aside.
3To serve, garnish fried wonton wrappers with scallop tartare.
4When preparing several tartares, avoid cross-contamination by washing and drying all utensils (knife, cutting board, bowls, etc.) between each ingredient.
Tips
1
When preparing several tartares, avoid cross-contamination by washing and drying all utensils (knife, cutting board, bowls, etc.) between each ingredient.
Disclaimer
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Personal Note
Personal Note