Asian Guacamole
Asian Guacamole recipe
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sesame seeds
black or white |
|
| 1 | large |
avocados
firm-ripe |
*
|
| 1 | tablespoon |
ginger
shredded pickled |
|
| 3 | tablespoons |
japanese rice vinegar
|
* |
| ½ | teaspoon |
wasabi powder
or prepared horseradish |
* |
| 12 |
potsticker skins
round |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame seeds
black or white |
|
| 1 | large |
avocados
firm-ripe |
*
|
| 15 | ml |
ginger
shredded pickled |
|
| 45 | ml |
japanese rice vinegar
|
* |
| 2.5 | ml |
wasabi powder
or prepared horseradish |
* |
| 12 | each |
potsticker skins
round |
* |
Directions
Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3 to 4 minutes. Pour from pan; set aside to cool.
Peel and pit avacado; dice into a bowl. Add ½ teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently.
Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps.
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 to 8 minutes, depending on thickness. Cool on racks.
If made ahead, package airtight and store at room temperature up to 2 days.
