Vietnamese Cajun Poke Wonton Bowls | McCormick For Chefs®

A light and refreshing twist on tuna poke, featuring profiles of lemongrass, lime and Cajun heat.

Ingredients

Servings

Vietnamese Cajun Dressing | Serves 4
1 1/2 cups Hot Water
1 cup Sugar
3/4 cup Garlic, minced
3/4 cup Rice Wine Vinegar
3/4 cup Lime Juice
1/3 cup Tamari
1/3 cup Lime Zest
6 tbsps McCormick Culinary ® Vietnamese Cajun Style Seasoning
Poke | Serves 4
1/2 pound Ahi Tuna, small dice (1/4-inch cubes)
1/2 cup Avocado, small dice (1/4-inch cubes)
1/4 cup Vietnamese Cajun Dressing, prepared
1 1/2 tbsps Scallions, thinly sliced on the bias
1 1/2 tbsps McCormick Culinary ® Vietnamese Cajun Style Seasoning
2 tsps Mint, chiffonade
2 tsps Lime Juice
Fried Wonton Chips | Serves 4
8 each Wonton Wrappers
2 tsps McCormick Culinary ® Vietnamese Cajun Style Seasoning
Garnish | Serves 4
4 tsps Red Fresno Chilies, thinly sliced in rings
1 tsp Lime Zest

Procedure

Vietnamese Cajun Dressing

In a bowl, whisk all ingredients until thoroughly combined. Set aside.

Poke

In a bowl, mix all ingredients until thoroughly combined. Cover and refrigerate for 20 minutes to marinate. Hold refrigerated for service.

Wonton Bowls

Set fryer to 350°F. Drop wonton skin into fryer. Use a 1-ounce ladle to hold wonton down in oil for 10 seconds so that shape forms to ladle. Release and fry wonton until golden brown.
Toss fried wontons cups with 2 teaspoons of Vietnamese x Cajun Seasoning. Hold ambient for service.

Service

For each wonton bowl, fill with 2 1/2 tablespoons of Poke, 3 to 4 fresno rings, and 1/8 teaspoon of lime zest. Serve immediately.

Recipe type: Appetizers
Cuisine: North American

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