Courtesy of Creo’ Catering
Chef Brian Bowden
Sesame Taco Shells
4 tablespoons unsalted butter
4 oz light corn syrup
2 teaspoons ground ginger
1 teaspoon sesame oil
1 1/2 ounces all purpose flour
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
Salt and pepper to taste
In a small sauce pan, slowly melt butter, corn syrup, ginger powder and sesame oil. When butter has melted, whisk in flour until completely incorporated. Fold in sesame seeds. Chill overnight.
Ginger Cilantro Vinaigrette
2 scallions, white ends only, roots removed Reserve finely sliced greens for garnish
1 Tablespoon minced ginger
1 Tablespoon pickled ginger
1/2 bunch of fresh cilantro, rough chopped
1 garlic clove
1/2 cup of vegetable oil
Blend all ingredients until smooth.
Add salt and pepper to taste. Chill.
Sushi grade Ahi tuna, small dice.
Prepared wasabi paste. Pickled ginger.
- Preheat oven to 300°F.
- Cover a baking sheet with a Silpat cloth or greased wax paper, roll about 1 tsp. batter into a ball, and place on baking sheet.
- Repeat, keeping the balls 6” apart.
- Bake for 5-6 minutes or until the batter is flat like a chip and golden brown.
- Remove from oven. Allow to cool one minute.
- To shape into taco shell, place wooden spoon on counter with the handle hanging off the counter; place chip over the handle and allow to cool. gently remove shells from spoon handle and place on serving dish.
- Mix diced tuna, sliced scallion greens and cilantro vinaigrette to taste in a bowl.
- Carefully spoon tuna mix into shells and garnish with scallions, wasabi and pickled ginger.
- If you have trouble with these delicate shells, they work just as well as chips or “nachos”!