Sweet & Spicy Lobster Wonton Tacos

Fusion Tacos

Food Fusion, combining the flavor profiles of different cultural cuisine into one composed dish, is an on-trend way to bring innovation to your menu. With the consistent national popularity of Mexican cuisine, tacos are one of the most successful fusion platforms today. In this recipe, Chef Jonathon gives tacos an innovative twist with a taste of Asia. Traditional tortillas are replaced by circular wonton wrappers, easily fried using a Tablecraft Taco Fryer Basket, and dusted in togarashi.

The small size of wonton tacos makes them ideal for showcasing profitable proteins like lobster. Dice up claw and knuckle meat and saute with Kogi™ Salsa Roja for bold flavor and heat.  Roasted corn crema and fresh avocado finish the dish with sweet and cooling notes while calling back Mexican flavors. Serve them up street style or offer an elegant presentation by standing the shells against fresh lime wedges.

 

 

Sweet & Spicy Lobster Wonton Tacos with Salsa Roja and Roasted Corn Crema
Spicy lobster meat in a togarashi-dusted fried wonton shell and topped with roasted corn crema, avocado, radish, and cilantro.
Servings
3tacos
Servings
3tacos
Sweet & Spicy Lobster Wonton Tacos with Salsa Roja and Roasted Corn Crema
Spicy lobster meat in a togarashi-dusted fried wonton shell and topped with roasted corn crema, avocado, radish, and cilantro.
Servings
3tacos
Servings
3tacos
Ingredients
Lobster Filling
Roasted Corn Creme
Garnish
Servings: tacos
Units:
Instructions
Lobster Filling
  1. Thaw and separate lobster meat and portion as desired, approximately 1-2 ounces per 3 taco serving, and reserve for service.
  2. Sauté the peppers and onions, cool and reserve for service.
  3. Mix lobster, peppers, onions, and Koji™ Salsa Roja together in a sauté pan on the pick up to heat.
Wonton Taco Shells
  1. In the taco basket, lay each wonton inside and place the metal shell holder on top to secure. Fry for 1 minute or until light brown. Toss in Togarashi seasoning. Set aside in an airtight container.
Roasted Corn Creme
  1. In boiling water, blanch the corn then shock in ice water. Cut the corn off the cob and roast on a sheet tray with oil until slightly dark.
  2. Transfer the corn to a blender or food processor and blend with sour cream, lime juice, and lime zest. Season with salt and pepper to taste. Cool and transfer to a squeeze bottle.
To Serve
  1. Scoop avocados, dice, and cover in lime juice to prevent oxidation. Finely julienne radish and chop cilantro.
  2. Fill fried wonton shells with lobster filling. Garnish with avocado, radish, and cilantro. Plate with fresh lime wedges.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Lobster Claw and Knuckle Meat #13335

Bell Peppers #097565

Spanish Onion #097501

Koji™ Salsa Roja #044345

Butter #039015

Pot Sticker Wraps (Wontons) #001785

Togarashi Seasoning #044493

Corn on the Cob #097151

Sour Cream #032211

Limes #096209

Salt #340620

Pepper #036411

Radish #097714

Avocado #096079

Cilantro #097147

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