Poke with tuna and crispy chips

Ingredients:

• 0.9 kg sushi-grade yellowfin tuna, cut into 1 cm cubes.
• 1/4 of a large sweet onion, thinly sliced
• 1/4 cucumber, halved and thinly sliced ​​(about 1 cup)
• 1 jalapeño, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp. l. rice vinegar
• 1 tbsp. peeled and grated ginger root
• 1 tsp. sambal-olek
• 1 tsp. dark sesame oil
• 1 tbsp. l. brown sugar
• 4 green onions, chopped
• Vegetable oil, for deep-frying
• 8 wonton dough sheets, cut into triangles
• Coarse salt

Preparation:

1. Combine tuna chunks, onion, cucumber and jalapeño in a large bowl.
2. Using a blender, blend the soy sauce, vinegar, ginger, sambal oelek, sesame oil, and brown sugar, scraping down the sides, for 1 minute. Pour it over the tuna and stir. Refrigerate for 15 minutes.
3. Meanwhile, prepare the chips. Heat 2 inches of vegetable oil in a Dutch oven until a deep-fry thermometer reads 175°C (350°F). Working in batches, fry the wonton batter until golden brown, about 2 minutes. Transfer to paper towels to drain; sprinkle with salt.
4. Divide the poke into individual bowls or ramekins. Top with green onions and garnish with chips.