Crispy Papaya Salad Seduces Tuna Tataki

Papaya Salad:

1. Peel the papaya and slice it into julienne with a julienne slicer. Peel the carrots in the same way and slice them into julienne with the julienne slicer.
2. For the breading, mix the glutinous rice flour and the tapioca starch and marinate the papaya in it. Heat the soy oil in a pot (the pot should be half full with soy oil).
3. Do not add papaya until the soy oil is really hot. Add a handful of papaya julienne to the hot soy oil at the same time so that a nest can form.
4. The loose papaya julienne automatically stick together. Turn the papaya nests until they are evenly brown on both sides. Then remove and drain on a paper towel.

Marinade the carrots:

1. For the marinade of the carrots, finely chop the garlic and chilli and pound in a mortar. Core the chilli beforehand! Add the fish sauce, palm sugar and lime and use a mortar.
2. Mix well so that the palm sugar dissolves. Finally quarter the cherry tomatoes, add and briefly with a mortar.

Salad sauce:

1. Finely chop the garlic and chilli and also crush them with a mortar. Core the chilli beforehand, then add the fish sauce, the palm sugar and the limes and use a mortar. Mix well so that the palm sugar dissolves.
2. Finally add the cherry tomatoes and quarter them briefly with a mortar. Now roast the peanuts in a pan in peanut oil and then drain them on a kitchen roll.

Tuna Tataki:

1. Fry the whole tuna fillet in a very hot pan for about 20 seconds on all sides in peanut oil. Then take it out and cut into approx. 1 cm thick slices.
2. Arrange the tuna tataki on the plate and garnish with white and black sesame seeds.

Wasabi Mochis:

1. Prepare a bowl of ice water and set it aside. In another bowl, mix the tapioca starch, wasabi powder, wasabi paste and food coloring.
2. Now mix the tapioca mixture with a whisk in a saucepan with 80 ml of cold water and bring to the boil while stirring constantly.
3. When the mixture starts to get lumpy, turn the temperature down to medium heat and keep stirring until the mixture is very thick.
4. Then remove from the heat and immediately skim the wasabi “dough” with a tablespoon into smaller balls in the ice water. Let cool down briefly and then shape the cooled mass.
5. Either by hand or a baking dish. Freeze the wasabi “dough” and let it thaw half an hour before serving so that it stays in the desired shape. Serve the wasabi mochi chilled.