Gordon challenges Chef Nyesha Arrington to make something tropical…. so she’s setting her sights on a Hawaiin themed recipe! Nyesha takes nachos to the Next Level by featuring Poke. This ultimate game day snack never looked & tasted so good. Mahalo Chef! #sponsored @SimplyBeverages

INGREDIENTS

Wonton Chips
Neutral oil, for frying
Wonton wrappers, cut in half
Furikake

Poke
1 pound tuna or salmon, diced
¼ cup soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
½ cup shelled edamame
1 teaspoon gochugaru
1 small white onion, thinly sliced
Freshly ground black pepper

Spicy Aioli
½ cup Japanese mayonnaise
½ cup sriracha

Toppings
Scallions, sliced
Cucumber, sliced
Jalapeno, sliced
Avocado, sliced
Fried shallots
Cilantro leaves
Pickled ginger
Lime wedges
Macadamia nuts

PROCEDURE
Make the wonton chips: Heat your oil to 350℉. Place the wonton wrappers into the oil and cook until they are golden brown and crisp, about 2 minutes. Remove the chips to a wire rack and season with furikake.

Marinate the poke: In a large mixing bowl, combine the tuna, soy sauce, sesame oil, sesame seeds, edamame, gochugaru, onion and black pepper. Toss to combine and set aside.

Make the aioli: In a small mixing bowl, combine the mayonnaise and sriracha.

Build your nachos: Plate the wonton chips on the bottom of a serving plate. Top with the poke, spicy aioli, scallions, cucumber, jalapeno, avocado, fried shallots, cilantro, pickled ginger and lime wedges. Grate the macadamia nuts over the top and serve.

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Gordon Ramsay Challenges Nyesha Arrington to Make Nachos….with Poke? | Next Level Kitchen
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