Crispy papaya salad tempts tuna tataki

Ingredients for 5 servings:

• 1 papaya
• 5 carrots
• 5 tbsp peanuts, roasted
• 10 tbsp glutinous rice flour
• 10 tbsp tapioca starch
• ½ bottle of soybean oil
• 1 tbsp peanut oil
• 500 g tuna, sushi quality
• 3 tbsp peanut oil
• 1 tsp sesame, black
• 1 tsp sesame seeds, roasted
• 15 tbsp fish sauce, Thai
• 7 cherry tomatoes
• 3 limes, juice
• 3 tbsp palm sugar
• 3 garlic cloves
• 1 ½ chili pepper(s)
• 100 g tapioca starch
• 1 tbsp wasabi powder
• some wasabi paste, 2 dabs
• some food coloring, green, 1 drop
• 80 ml water

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 25 minutes

from the show “The Perfect Dinner” on VOX from 24.02.21

For the papaya salad, first peel the papaya and slice it into julienne strips using a julienne cutter. Peel the carrots in the same way and slice it into julienne strips. For the breading, mix the glutinous rice flour and tapioca starch and toss the papaya in it. Heat the soybean oil in a pot. The pot should be half full with soybean oil. Only add the papaya when the oil is really hot. Add a handful of julienne papaya at a time to the hot oil to form a nest. The loose julienne strips will automatically stick together. Turn the papaya nests over and over until they are evenly browned on both sides, then remove and drain on kitchen paper. For the salad dressing and the carrot marinade, finely chop the garlic and chilies and pound them in a mortar. Deseed the chilies first! Add the fish sauce, palm sugar, and lime and pound in a mortar. Mix well to dissolve the palm sugar. Finally, quarter the cherry tomatoes, add them, and briefly pound them. Roast the peanuts in a pan in peanut oil, then drain on kitchen paper. For the tuna tataki, fry the whole tuna fillet in peanut oil in a very hot pan for about 20 seconds on all sides. Remove the tuna and cut into slices about 1 cm thick. Arrange the tuna tataki on a plate and garnish with white and black sesame seeds. If you like, you can also marinate the tuna overnight in soy sauce, coriander, and ginger. For the wasabi mochi, first prepare a bowl of ice water and set aside. In another bowl, mix the tapioca starch, wasabi powder, wasabi paste, and food coloring. Whisk the tapioca mixture into a saucepan with 80 ml of cold water and bring to a boil, stirring constantly. When the mixture begins to lump, reduce the heat to medium and continue stirring until the mixture thickens. Remove from the heat and immediately scoop out the wasabi dough into smaller balls with a tablespoon into the ice water. Let it cool briefly, then shape the chilled mixture either by hand or in a baking dish. To ensure the desired shape is maintained, freeze the mochi and thaw half an hour before serving. Serve the wasabi mochi chilled. Svenja prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 3 from Nuremberg – on Wednesday, February 24, 2021.