Jalapeno Poke in Wonton Cups

Jalapeno Poke in Wonton Cups packaged for a potluck

Jalapeno Poke in Wonton Cups are the quintessential poolside, outdoor foodie snack! 

Fall in love with this authentic recipe for fresh, Hawaiian poke bursting with the tropical flavors of fresh ginger, and creamy soy-sesame dressing. For a fun twist, we’ll serve them up in glazed wonton cups for easy summer entertaining.

 

Poke, is an authentic Hawaiian dish of marinated raw fish— usually fresh tuna in the states, but in Hawaii they make poke with yellowtail, octopus, salmon, and even tofu.

Though poke is not a new creation, it has been experiencing a new level of popularity, and for good reason! Poke is a delicious snack exploding with juicy flavor, a pop of ginger, and a creamy sriracha mayonnaise. In fact, it’s very similar to sushi, but much easier to make. It’s also loaded with a punch of flavor thanks to green onion, ginger, sesame oil, and tangy rice wine vinegar. Think of it as your grown up version of tuna salad.

Jalapeno Poke in Wonton Cups packaged for a potluck

Placing poke in wonton cups (literally my favorite party snack food, we use them all the time), makes them easy to handle, crunchy, and portable!

These jalapeno poke cups have everything in one bite. First that glorious crunch of crispy wonton followed by an avalanche of succulent, cold tuna soaked in creamy ginger sauce.

Like spaghetti sauce and salsa, there are as many recipes for poke as there are Hawaiian families. Each recipe is fine tuned to the tastes and favorite ingredients of that cook. For our family, I like to include minced jalapeno and extra lime juice. (Go figure, that’s what I do with basically everything. :D)

Jalapeno Poke in Wonton Cups packaged for a potluck

Poke cups fit perfectly into a casserole dish for taking to the pool, neighborhood barbecue, or work potluck…

Jalapeno Poke in Wonton Cups being presented as if at a party.

Part of the allure of eating poke in hot weather is that it’s cold! Keep the poke chilled until you’re ready to serve.

It’s a refreshing, delicious little bite which will revive you after a day in the sun!

Jalapeno Poke in Wonton Cups packaged in tupperware

Here is the recipe for the Jalapeno Poke in Wonton Cups

If you make the recipe, post it to social media and tag Urban Cowgirl!

I’d love to see how it turns out!

Yields 2 cups poke, 12-24 wonton cups

Jalapeno Poke in Wonton Cups
Save RecipeSave Recipe

Ingredients

1 1/2 lbs sashimi grade ahi tuna

1 jalapeno, seeds and ribs removed, finely diced

1 t. soy sauce

1 t. rice wine vinegar

2 t. sesame oil

2-3 T. mayonnaise

2-3 T. sriracha

2 T. razor thin slices of green onion

1 T. finely diced cilantro leaves

1 t. grated ginger

2 T. freshly juiced lime juice

1 t. toasted sesame seeds, white or black or a combination

Wonton Cups:

2 T. Sesame oil, for brushing onto the cupcake pan

2 T. soy sauce

1 cupcake pan

1 package of wonton skins

Sesame seeds for sprinkling

Salt, if desired for salting the wonton cups

Instructions

For the poke:

Begin by cutting the poke into 1/2-inch cubes. (I have a Youtube video on this if you need step by step detail.)

In a large bowl, whisk together all the other ingredients. It will make a deliciously, fragrant sauce!

Gently add the cubes of ahi tuna to the dressing and fold them in. Let this marinate 15 minutes or so as you prepare the wonton cups. Taste for seasoning before serving… you may need to add more soy sauce or spice to suit your own tastes.

To Make the Wontons:

Preheat the oven to 350 degrees.

In a bowl, mix together the soy sauce and sesame oil.

Spray the cupcake pan liberally with spray oil or brush with sesame oil.

Place one wonton in each hole. It should make a little bowl with curled edges. Brush the wontons with the sesame oil/soy sauce mixture and sprinkle with salt and sesame seeds.

Bake the wontons for 10-12 minutes at 350 degrees, or until golden brown.

Remove pan carefully and remove wonton cups to a plate to cool. Repeat until you have the desired number of wonton cups.

***These can be held in zip lock bags for days without going stale. It’s a great step to do ahead before parties so that your appetizer is ready to complete, when you’re ready to serve.

To Assemble:

Spoon poke mixture into cups and garnish with green onion, cilantro, or additional sesame seeds.

Notes

Note: Try to keep the poke cool. Raw fish should not sit out in the sun for extended periods of time.

7.8.1.1
47
https://urbancowgirllife.com/jalapeno-poke-in-wonton-cups/
[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

2018-06-20T15:01:11+00:00

About the Author:

My name is Sarah and I'm the Urban Cowgirl! I'm a pro chef and 7th gen Texan in Dallas. I love tacos, Tito's, true crime, and Tex Mex. I wrote a cookbook and you should check it out! It's called Urban Cowgirl, and it's available in all the usual places. :)

Leave A Comment