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 water
1 small egg, lightly beaten
¼ tsp. gypsum powder
¼ tsp. dashi powder
¼ tsp. salt
1 qt. vegetable oil for deep-frying

Filling:
1 Tbsp. cooking oil
1 bulb shallot, chopped
2 cloves garlic, chopped
2 Tbsp. dried shrimp, soaked and drained
2 large carrots, julienne
1 large jicama, julienne
to taste, salt and pepper
**
as needed for garnish, crushed peanuts
as needed, pai tee cases
1 Tbsp. filling for each case, or to fill to top

For tuna tartare filling: Mix all ingredients together and reserve.

For sauce: Put all ingredients together for sauce in a small jar. Shake well, then keep in the refrigerator. The recipe requires approximately ¼ cup.

For pai tee cases: Combine ingredients in a medium mixing bowl. Mix well, using a whisk. Set batter aside for 30 minutes or longer.
Heat oil for deep-frying. Heat the pai tee mold for a few seconds. Dip hot mold into the batter for 2 seconds. Place mold into the oil for frying; swirl a little at the beginning. Use chopsticks to remove case from mold. Fry the shells until lightly browned.

For filling: Heat oil in a pan over medium heat, stir in shallot, garlic and dried shrimp. Stir fry for 2 to 3 minutes or until lightly browned. Add all vegetables and cook for another 1 to 2 minutes. Add salt and pepper to taste. Remove from heat.

For plating: Fill three cases with filling. Sprinkle with crushed peanuts. Drizzle with sauce, to taste. Serve immediately.