Directions
- 1Cut the little tunny into small cubes.
- 2Mix soy sauce and grated ginger in a bowl. Add egg yolks carefully and let it rest for 3-4 hours.
- 3Mix the little tunny with finely chopped shallot, finely chopped green chili, finely chopped lemongrass, chopped chives, finger lime, olive oil, and salt.
- 4Place a ring mold on a plate. Using a spoon, press the mixture well into the mold.
- 5Place baking paper on a baking tray. Arrange the spring roll wrappers on the baking paper, cover with more baking paper, and bake in a preheated oven at 180 degrees until golden brown.
- 6Place the baked spring roll wrapper on the tartare. Put the cured egg yolk on top.
Ingredients
- 200 g little tunny
- 1 tbsp finely chopped shallot
- 0.5 tsp finely chopped green chili
- 0.25 tsp finely chopped lemongrass
- 1 tbsp chopped chives
- 1 finger lime
- 1 tbsp olive oil
- 1 pinch salt
- 1.5 cups soy sauce
- 1 tbsp grated ginger
- 2 egg yolks
- 2 netted spring roll wrappers
Equipment
knifebowlspoonring moldbaking sheetbaking paperoven
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