From: Chef/partner Ralph Scarmardella, Tao Downtown, New York City. Yield:  Varies; 3 per serving. Tuna Tartare Filling: 5 lb. chopped tuna 1 lb. spicy mayo as needed, toban jan (fermented chili bean paste) to taste, kosher salt Sauce: 1 cup light soy sauce 2 oz. fish sauce 2 oz. apple cider vinegar 1 oz. sugar 1 Tbsp. chopped garlic 1 Tbsp. chopped chili 2 oz. water to taste, salt Pai Tee Cases: ½ cup rice flour 1 Tbsp. all-purpose flour ½ cup ...

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