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Asian Guacamole Recipe
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To make Asian Guacamole you will need
Ingredients
| 1 | tablespoon | Black or white sesame seed | | 1 | large | Firm-ripe avacado | | 1 | tablespoon | Shredded pickled ginger | | 3 | tablespoons | Seasoned rice vinegar OR | | 3 | tablespoons | Cider vinegar,mixed with | | 1 | teaspoon | Sugar | | 1/2 | teaspoons | Wasabi powder or prepared horseradish |
| | POTSTICKER CRISPS | | | | 12 | | Round potsticker skins |
Instructions
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan
often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to
cool.
Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed,
ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and
sprinkle with remaining seed. Serve with potsticker crisps.
Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams
saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams
cholesterol.
*** POTSTICKER CRISPS ***
One at a time, dip potsticker skins in water; shake off excess. Lay in a
single layer on a greased 12x15" baking sheet.
Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on
thickness. Cool on racks. If made ahead, package airtight and store at room
temperature up to 2 days.
Enjoy your Asian Guacamole
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Wed 6 Aug 2008
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