Introducing: Marrow in Fountain Square
We love having new chefs in our Indy Style kitchen! Yelp Community Manager Brittany Smith introduces us to Chef John Adams of Marrow in Fountain Square. Today, we got to make Tuna “Larbtare” Wraps!
Tuna “Larbtare”
Serves 2
A balanced spicy and aromatic raw tuna appetizer inspired by Thailand’s Larb salad..
Ingredients
| 6oz To taste¼ Tsp¼ Tsp2 Tsp | Yellowfin Tuna (sushi grade)
Salt & Pepper Crushed Thai Chilis Toasted Rice Powder Roasted Peanuts |
| 1 Tbsp
¼ Tsp ¼ Tsp 1 Tbsp 1 Tsp 1 Tsp ½ Tsp 3 Tbsp ¼ Tsp 1 Tbsp 8 each |
Mint, Scallion, & Cilantro
Lemongrass Serrano Peppers Lime juice Fish Sauce Brown Sugar Sriracha Blended Oil Sesame Oil Fresno Chili, sliced Shrimp Crackers
|
Directions
Heat oil for frying shrimp crackers to 350 degees F. Fry in until they puff up. Drain on paper towel. Set aside.
Make the vinaigrette. In a small mixing bowl, whisk together lime juice, fish sauce, brown sugar, and sriracha, While continuously whisking, add blended oil and sesame oil. Set aside.
In another small bowl, season tuna with salt, pepper, crushed thai chilies, and toasted rice powder, Add half of the dressing and stir hard. Add herb mix, peanuts, and serranos. Mix well. Taste and adjust with salt, pepper, crushed thai chilies and some of the remaining vinaigrette.
Put tartare in a ring mold or biscuit mold on a small coupe bowl. Drizzle with leftover vinaigrette. Place small herb leaves and fresno chilis on to of the molded tartare for garnish. Place shrimp crackers against the tartare and serve immediately.
Pan Fried Frog Legs with crab fat caramel
Serves 2
An exotic, funky frog leg appetizer with an addictive sauce that you will want to put on everything.
Ingredients
| 12 pieces 2 Tbsp3 Tbsp1 Tbsp1 Tsp½ Tsp1 Tsp1-2 Tbsp1-2 Tbsp | Fresh Frog Legs
Salt & Pepper Cornstarch, for dredging Oil, for sauteeing Fish Sauce Sugar Lime Juice Crab Paste Garlic Sriracha Butter Water |
| 1 Tsp | Mint, Scallion, & Cilantro
Sesame Seeds Fresno Chilies, sliced for garnish
|
Directions
Heat enough oil in a medium sauté pan to coat the bottom.
Pat frog legs dry with a paper towel. Season with salt and pepper. Derdge in cornstarch, shaking off excess.
Saute frog legs for 2-3 minutes over high heat. Flip, cook for 2 more minutes. Set frog legs on paper towel and discard oil from the pan.
In the same pan, add fish sauce and sugar and continue to cook until it begings to caramelize. Add lime juice , water, crab paste, sriracha and garlic. Bring to a simmer and emulsify butter bit by bit. Adjust sauce with water if necessary.
Add frog legs back to the pan and cook them with the sauce for 30 seconds. Add herbs.
Plate the frog legs on a small plate. Drizzle pan sauce over them. Garnish with herb leaves, sesame seeds and fresno chilis.
Marrow is located at 1106 Prospect St. To learn more, visit www.marrowindy.com or www.facebook.com/marrowindy and on Twitter@marrowindy.