Bananas are cut lengthwise then dipped in tempura batter and deep-fried to act as the base to this fun fusion dish. The crunchy and sweet elements from the banana cut into the intensity of the spicy king crab and big-eye tuna topping the dish. Texture and other notes are added through garnishes of pomegranate molasses, sweet wasabi mayo, macadamia nuts and micro cilantro. Grüner veltliners, with their notes of citrus and good acidity, are lively enough to play well with Asian fusion dishes. RM suggests Fred Loimer’s Lois grüner from Austria.
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