Ultimate crispy sashimi salad

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• Preparation time:

• Cooking time:

Ingredients

About 2 litres oil, for deepfrying
6 wonton wrappers
300g mixed sashimi (kingfish, tuna and salmon)
1 small red onion, peeled and very finely sliced
4 cups mixed salad leaves
1 cup finely shredded daikon
1 cup snow pea shoots
1 small onion (preferably white, but you can use a brown onion)
2 cloves garlic
2 tbsp caster sugar
¼ cup soy sauce
¼ cup rice vinegar
¼ tsp freshly ground black pepper
½ cup grapeseed oil

Method

Heat the oil to 200°C. Very thinly slice the wonton wrappers and deep-fry in batches for about 1 minute until crispy and lightly browned. Drain well.

To make vinaigrette finely grate the onion and garlic on a Japanese grater. If you don’t have a Japanese grater, mince them very finely with a knife. Combine with the sugar, soy sauce, rice vinegar and pepper, and whisk lightly to combine and dissolve the sugar. You don’t want to emulsify this dressing as it may become too thick. Add the oil all at once and rest in the fridge for a few hours to mellow. Shake before use.

Toss the sashimi, onion, salad leaves, daikon, snow pea shoots and about half the dressing together. Place in a mound on a plate and top with the remaining dressing and the wonton crisps.

Notes