From Nick Stone |
Peeled young ginger 50g
Cloves peeled garlic 2
Coriander Roots (non leafy part) 1 cup
long red chillies chopped roughly 2
Fish sauce 2 tablespoon
Juice of 6 limes
Castor sugar 2 tablespoon
Brown Sugar 1/3 Cup
Fresh Cream 200ml
Salt to taste
Perfect avocado, no black parts 1
Juice of 1 lime
Cold water 4 tablespoon
Sheet gelatine Half
Wasabi paste 2 teaspoon
Salt to taste
To get the tacos ready take a regular coffee cup and turn upside down and use it as a guide to cut out the tacos, you should get about 4 out of each sheet of the tortillas. Set aside for frying shortly.
To make the avocado mousse set up your upright jug blender. Then in a small sauce pan bring the water up to a gentile simmer and add the gelatine and redcuce to a syrup. Next add your avocado to the blender along with the lime juice wasabi paste, a good pinch of salt and the gelatine syrup and blend till smooth. Place in a small piping bag and chill in the fridge.
Now to make the Nam jim dressing... In a morter and pestle add the ginger, garlic, coriander root and chilli and a pinch of salt and start taking your frustration out and beat the herbs to a fine paste, then add the fish sauce, lime juice and mix to combine. Then just season with castor sugar and more fish sauce if it needs more salt. It should be the perfect balance of sweet, salty and fragrant. Its a great dressing for any prawn or chicken noodle Asian salad.
Now to cook the tacos. Pre heat your small at home deep fryer to 160 degrees. If you dont have a taco fry basket like me you can use the end of a wooden spoon to submerge the taco into the hot oil and let gravity lend you hand, it will want to float up and around the handle of the wooden spoon. But dont be cheap, buy a taco basket, they are cool and fashionable all the cool kids have them these days. Fry in batches until crispy golden, set aside on paper towel to cool.
In a small mixing bowl combine the tuna, radish, corn and enough dressing to coat and stir in well to combine, taste for seasoning.
Take your tacos and line then up like soldiers and pipe in the avocado mousse, just a small amount end to end in the bottom of the taco. Then simply spoon in the tuna mix. If your feeling posh get some baby shiso leaves for garnish.
Then just plate up and get stuck in, they wont last long so if your wanting a few id double this recipe.
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