Tartare:
Hand-mix all of the ingredients and reserve.
Wasabi Pea Cracklings:
Combine all of the ingredients in a large mixing bowl with a wood spoon. Knead by hand to create a dough. Divide the dough into 1.5-ounce portions into plastic zip top bags. Roll dough in the bags to 1/8 inch thick. Set up a steamer on the stove top and steam the bags of crackling dough for ten minutes total, flipping over after five minutes. Remove bags and allow to cool. Once cooled, transfer the now steamed sheets of dough onto a resting rack being careful not to tear them. If you have a dehydrator, dehydrate the sheets at 140 degrees for 40 minutes. This can also be done in an oven overnight with just the pilot light as the heat source. When complete, the sheets will be mostly dry, but still pliable. To finish, fry the dried sheets in a 375-degree fryer. They should puff immediately. Salt them, and allow to drain on paper towels.
Lime Ponzu Froth:
Combine all the ingredients in a Vita-Prep.
To Order:
Serve the Tartare on the Wasabi Pea Cracklings and top with Lime Froth.
Recipe by Steve McHugh, Cured, San Antonio, TX
