Prep Time: 10mins – Cook Time: 15mins – Serves 1
Ingredients
Avocado tartar: 40 g avocado, diced, 2 g cilantro, chopped, 5 g red onion, chopped, 10 g pineapple, chopped, 2 g jalapeño pickle, chopped, 5 ml olive oil, 3 ml lemon juice, 10 ml mayonnaise, ¼ tsp sea salt, and 1/8 tsp black pepper powder.
Tomato caviar: 100 ml tomato juice, ½ tsp agar-agar powder, ¼ tsp salt, 1 pinch basil powder, 1 pinch black pepper powder, and 1/8 tsp thyme.
Garlic sauce: 30 ml mayonnaise, ¼ tsp garlic powder, 1 pinch parsley, and 5 ml olive oil.
For assembly: 2 pcs fried crispy spring roll sheets, 60 ml avocado tartar, 20 ml garlic sauce, 2 tsp tomato caviar, 1 boiled egg, and 1 pinch sumac powder.
Method
For the avocado tartar, combine all the ingredients in a mixing bowl and mix thoroughly until evenly combined. Set aside.
For the garlic sauce, add all the ingredients to a bowl and mix well until smooth. Set aside.
For the tomato caviar, combine all the ingredients except the agar-agar in a saucepan. Bring to a boil and cook for 5 minutes, then add the agar-agar and boil for another 2 minutes. Strain the mixture, transfer it to a squeeze bottle, and allow it to cool to about 30°C. Prepare 500 ml of chilled corn oil and gently drop the tomato mixture into the oil, drop by drop, to form caviar. Strain the oil and rinse the caviar in cold water.
For assembly, cut the spring roll sheets into quarters and fry until golden and crisp. On a serving plate, layer the crispy sheets and fill with the avocado tartar. Top with half a boiled egg, drizzle with garlic sauce, and finish with tomato caviar and a sprinkle of sumac powder.
