Thai Jackfruit Salsa with Wanton Crisps

A plate of beautifully ripe and fragrant jackfruit was on the dinner table, as well as a batch of freshly fried shallots. ‘Would they taste good together?’ I wondered. A quick taste test answered that! Its a fantastic combination. I was mulling over what I could do with this one-two combi when a craving for nachos led to this recipe. Why Thai? It has all the flavor elements of a great Thai dish. Its sweet, spicy, sour and salty, balanced together in a single dish. A knockout appetizer!

Ingredients (serves 2) 

  • 2 seeds of ripe jackfruit (ripe is the key word here)
  • 1/2 a large red chilli
  • 1 teaspoon of fried shallots (quite a few Asian grocers would have small tubs of ready made shallots)
  • 1 small knob of ginger
  • 1 stick of lemongrass
  • 1 large lime (or lemon)
  • Small handful of coriander
  • 1 teaspoon of fish sauce
  • A few pieces of wanton skin

Getting it Done! 

  1. Run a sharp knife lengthwise until you hit the seed of the jackfruit
  2. Use your hands to pull open the 2 halves of the jackfruit and remove the seed
  3. Dice the jackfruit and set aside in a bowl
  4. Half the chilli lengthwise, remove the seeds before finely dicing and setting aside in the same bowl
  5. Finely dice a small handful of coriander leaves and add a few pinches to the same bowl
  6. Using a micro grater (those used to get orange zest) grate 1/2 a teaspoon of ginger and a tablespoon of lemongrass into the same bowl
  7. Add 1/2 teaspoon of fish sauce to the bowl as well
  8. Cut a small wedge from both ends of the lime and squeeze the juice into the same bowl
  9. Grate the zest of 1/2 a lime into the same bowl before adding the teaspoon of fried shallots
  10. Stir well and set aside
  11. For the Wanton crisps, place 4cm of any oil (peanut or palm works best) in a small heavy bottom pot over medium heat
  12. When the oil is about 180 degrees Celsius or when it bubbles furiously upon inserting a wooden chopstick, add the wanton skin a piece at a time
  13. It literally takes 2 seconds per side. You really have to watch closely, the line between golden brown and burnt is super fine
  14. Remove and place on a drying rack to cool
  15. Assemble and its Done!

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