Panko & Nori Bonita Burritos
Courtesy of the Guam Fisherman's Co-Op
1 very fresh bonita (skipjack tuna) 10 lb+ cut into blocks as if preparing for sashimi
1 package dried laver (seaweed sheets or nori)
1 stick butter
Sweet chili sauce
2 cups All-purpose flour
Salt & Pepper
1 box Tempura batter mix (Hime or other brand)
Bag of Panko Bread Crumbs
Oil for frying
First, prepare sauce by melting butter, whisk in soy sauce then add sweet chili sauce plus a small quantity of wasabi to taste. Cool sauce and set aside.
Set out three shallow aluminum pans or glass pans.
Pour flour into one pan, season with salt and pepper.
Pour 1 1/2 cups very cold water into the second pan. Gradually add 2 cups of the tempura mix to the cold water. Whisk the mix so that large lumps are removed and only small lumps remain - the mixture should not be smooth. Do not stir batter after whisking!
Place panko breadcrumbs in third pan.
Take the bonita and place each block inside a sheet of nori. Roll nori around each block, wet ends of nori and seal to form a "burrito".
Coat each bonita and nori "burrito" with the seasoned flour, then dip in the tempura batter. Remove and hold above batter for a few seconds to drain excess. Then coat each piece in panko breadcrumbs.
Heat cooking oil to high temperature in a deep fryer. Submerge each piece in hot oil for about 40-60 seconds, so that the outer layer of breadcrumbs is brown but the inner layer of bonita is raw. Remove, cool and section into pieces the size of sushi. Pour sauce over and serve.
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