Avocado poke stacks are wondrous combination of flavors and textures. I first had these from Alan Wong at a Taste of Hawaii.
It is a piece of ahi heaven.
Poke, avocado and wonton crispies sound so simple in concept. So I set out to make a home version, using the construction guidance from Alan Wong.
Source: Chef's Table, ABC News
I attempted a home version to use up leftover guacamole. Instead of a circular mold, I used my trusty Spam musubi frame.
I started with my own poke recipe, but cut down the shoyu. I did switch to the sambal oelek, as per the Alan Wong's recipe instead of pepper flakes. This is a good switch and I've edited the poke recipe accordingly.
I also used Hawaii Candy brand pepper flavored wuntun strips instead of making them from raw squares of wonton wrappers.
I definitely recommend the Haute version at least once, especially if you can go to the restaurant. The portion size is just right, and it really is quite beautiful. And I'll take it on faith that the chefs know how to handle raw eggs properly.
Home version tasted great, but doesn't come close to the plating perfection from the professionals. The Spam musubi mold works as a construction device. However, the stacks are pretty substantial for an appetizer, but not big enough for an entree. And it's hard to grab and go or share.
For round 3 of the Home version, I'm thinking it might be better to crisp up full wonton sheets to make single-serving versions. The serving size will be more appropriate, construction will be a lot faster, and people can just pick 'em up and eat 'em. Time to have a potluck to try this out. Click here for the work-in-progress recipe. The flavor is all there, but the construction needs refining.
Eat Well. Be Well.