Recipes From Reto's Kitchen: Lemongrass Shrimp and Thai Tuna Tartare Cones

Lemongrass Shrimp

1 tablespoons Brown Sugar

3 tablespoons canola Oil

3 teaspoons sesame oil

6 cloves garlic -- pressed

1 tablespoons ginger -- grated

4 1/2 tablespoons Chili Garlic Sauce -- not sriracha

5 tablespoons lemon grass -- minced

3 Limes -- zested and juiced

3 tablespoons Fish Sauce

2 tablespoons Cilantro -- finely chopped

1 teaspoon turmeric

60 large shrimp, peeled and deveined

1 bunch cilantro -- to garnish platter

60 toothpicks

Combine all the ingredients except shrimp in the food processor

Add the shrimp.

Stir to combine and refrigerate for 1 hour.

Preheat the grill / skillet to medium-high

grill or sear until the shrimp have turned pink and are cooked through, about 5 minutes per side.


"60 "

Thai Tuna Tartare in Crispy Wonton Cones

2 cloves Garlic -- pressed

3/4 teaspoon Ginger Root -- minced

1 1/2 tablespoons Soy Sauce, low sodium -- or Gluten free soy

1 tablespoon Sugar

1 tablespoon Fish Sauce

1 1/2 tablespoons Sesame Oil

1 Lime -- ZEST ONLY, not the juice

1 teaspoon sriracha

3 tablespoons Cilantro -- minced

1 tuna saku block


2/3 package wonton

1 cup Peanut Oil -- for frying

silicone cone mold

2 tablespoons Mayonnaise

1/2 teaspoon sriracha

1/2 teaspoon sugar

small ziplock bag

mix ingredients for thai tartare

cut tuna in small 1/4" dices

toss well

place in fridge for 3 hours to marinate

cut wontons in half

spray oil on silicone mold

roll rectangle wonton pieces into cones, set into the mold

preheat regular oven on 375

spray rolled cones with peanut oil sprayer again

Bake for 25 minutes, in bottom of regular oven

cool 5 minutes and unmolded on the oily sheet pan

let oil drain off by setting them on their side in a small container lined with a paper towel

mix sugar with sriracha, let sit for a couple minutes to dissolve sugar

add mayo and mix well

place in small sturdy quart size ziplock bag


"72 each", Kitchen (336) 274 0499, Reto cell (336) 340 9570

Shop hours: 11am to 6pm Monday to Friday


To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment