01
Tuna
10.0best for dessert1 lb : 1 lb
Firm texture; works in stir-fries and salads
10.0
shrimp substitute
for dessert.
Shrimp in desserts is rare but real — Cantonese sweet shrimp rolls, Thai shrimp coconut custard, and candied glass-shrimp garnishes ride a narrow sugar-fat-water ratio around 35% sugar to 10% fat. A dessert swap needs to hold firmness inside a 220°F sugar syrup without collapsing, and carry a mild sweetness under 5% natural glycogen, not fight the palm sugar or coconut cream.
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adjustment for dessert
Tuna in dessert is unusual but works in candied-glass garnishes: slice 2 mm thin, coat in 220°F sugar syrup for 30 seconds, and dry on silpat. 1:1 by pound against shrimp's candied forms. The lower 1% fat means the glass shell sets crisper and shatters cleanly on the plate.
02
Tofu
10.0best for dessert1 lb : 1 lb
Cube firm tofu; great plant-based swap in curries
10.0
adjustment for dessert
Silken tofu blends into 35%-sugar panna-cotta bases at 1:1 by pound in place of shrimp custard. Set with 0.6% agar at 185°F, chill 4 hours to 40°F. Its neutral curd lets palm sugar and pandan read clean where shrimp's glycine would fight vanilla or coconut.
03
Salmon
10.01 lb : 1 lb
Cut into chunks; heartier, rich seafood flavor
10.0
adjustment for dessert
Salmon in sweet context means gravlax-style cures with sugar-salt 2:1, chilled 48 hours at 36°F, sliced 1.5 mm for amuse-bouche on brioche. Swap 1:1 against candied shrimp. The 13% lipid delivers a richer finish — cut back added fat in the dessert base by 20%.
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04
Chickpeas
10.01 cup : 1 cup
Hearty, plant-based; works well in pasta and bowls
10.0
adjustment for this dish
Chickpea flour or aquafaba work far better than whole chickpeas here — aquafaba whips to stiff peaks at 5% protein. Use 1:1 by cup for candied-texture garnish: 30g aquafaba + 100g sugar whipped for 8 minutes replaces shrimp-paste meringues in Southeast-Asian sweet rolls.