Tuna-kaki fruit salad with Wan Tan

Name: Tuna-kaki fruit salad with Wan Tan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 leaves square TK-Wan-Tan dough (9 x 10 cm, 56 g; Asialaden); 2 small shallots; 50 ml Poultry stock (glass); 15 g candied ginger; 1 Organic Lime; 2-3 tablespoons (50 g) sweet mustard; 3 TABLESPOONS rice vinegar, 2 tablespoons soy sauce; 1 TEASPOON Sambal Oelek; 100 ml Oil; 1 (approx. 150 g) Mini Romaine lettuce; 1 cucumber, 2 persimmons; 1⁄2 bunch/pot of coriander; 400 ml oil for frying; 250 g Tuna fish fillet

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 leaves square TK-Wan-Tan dough (9 x 10 cm, 56 g; Asialaden)
2 small shallots
50 ml Poultry stock (glass)
15 g candied ginger
1 Organic Lime
2-3 tablespoons (50 g) sweet mustard
3 TABLESPOONS rice vinegar, 2 tablespoons soy sauce
1 TEASPOON Sambal Oelek
100 ml Oil
1 (approx. 150 g) Mini Romaine lettuce
1 cucumber, 2 persimmons
1⁄2 bunch/pot of coriander
400 ml oil for frying
250 g Tuna fish fillet

Directions

1
Defrost the dough sheets. Meanwhile peel and finely dice the shallots for the dressing. Bring the stock to the boil in a small pot, then pour into a tall mixing bowl. Chop the ginger. Wash the lime hot, dry and finely grate the peel.
2
Halve the lime and squeeze it. Add ginger, lime zest and juice, mustard, vinegar, soy sauce and sambal oelek to the mixing bowl and puree everything finely. Allow the oil to run in a thin stream.
3
Cover the dressing and set aside.
4
Clean and wash the salad, drain well and cut into fine strips. Wash cucumber and persimmons and cut into fine strips. Wash coriander, shake dry, chop coarsely.
5
Cut defrosted pastry sheets into strips and bake in hot frying oil in portions for about 1 minute until golden brown. Drain on kitchen paper.
6
Cut the tuna into thin slices. Mix lettuce, cucumber, kaki and coriander with dressing. Fold in half of the Wan-Tan strips and arrange on plates. The remaining Wan-Tan strips and tuna