Monkey Brain Recipe

Prepare avocados

Halve the avocados lengthwise and remove pits. Carefully scoop out about 1–1.5 tablespoons of flesh from the center of each half to enlarge the cavity (reserve the scooped avocado for another use or mix into a small side). Lightly brush the inside of each cavity with lime juice to prevent browning and set on a tray.

Make spicy tuna-crab mixture

In a medium bowl combine the finely diced sushi-grade tuna, shredded crab, softened cream cheese, 2 tablespoons mayonnaise, 1 teaspoon soy sauce, 1 teaspoon sesame oil (note: recipe lists 0.5 tsp; use 0.5–1 tsp to taste), 1 teaspoon sriracha, 1 tablespoon thinly sliced green onion, toasted sesame seeds, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix gently until homogeneous but keep some texture. Taste and adjust seasoning (more sriracha or mayo as desired). The mixture should be moist but not runny so it holds shape when stuffed.

Stuff avocados

Spoon or pipe the spicy tuna-crab mixture into each avocado cavity, mounding slightly so the filling forms a compact dome that will hold together for breading. Chill the stuffed avocados in the refrigerator for 10–15 minutes to firm up (this helps them retain shape during coating and frying).

Set up breading stations

Place the flour in a shallow bowl. In a second bowl whisk the egg with cold water, cornstarch and 1/8 teaspoon salt to make a thin batter. Place panko breadcrumbs in a third shallow bowl. Have a tray lined with paper towels ready.

Coat the stuffed avocados

Working gently, dredge each chilled stuffed avocado half in flour—tap off excess. Dip into the egg batter so the filling and avocado are evenly coated, then press into panko breadcrumbs, ensuring an even crust all around. For a thicker crust, repeat the egg batter and panko step once more. Transfer coated halves to the tray and chill for 5 minutes to set the coating.

Heat oil

Pour oil into a deep, heavy-bottomed pot to a depth of 2–3 inches (enough to mostly submerge the avocado halves). Heat oil to 170–180°C (340–360°F). If you don’t have a thermometer, test with a breadcrumb; it should sizzle and brown in about 30–40 seconds.

Deep fry

Fry the coated avocado halves in batches so they have room; do not overcrowd. Fry for 2.5–3.5 minutes per batch, turning once with a slotted spoon so they brown evenly, until the panko is golden brown and crisp. The avocado inside will be warmed and the filling heated through but not overcooked — aim for a brief fry to crisp the exterior only.

Drain

Remove fried avocado halves with a slotted spoon and drain on paper towels for 1–2 minutes. Lightly sprinkle a small pinch of salt over each while hot.

Plate

Place one or two fried stuffed avocado halves per serving on a small plate. Drizzle unagi/sweet soy glaze (about 1 teaspoon per half) in a zig-zag over the top and finish with a small squiggle of spicy mayo.

Finish

Garnish with microgreens or sliced shiso, a sprinkle of toasted sesame seeds and serve with pickled ginger on the side. Serve immediately while the crust is hot and crisp.