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Recipe
Asian Guacamole Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 6 servings | |
| Calories 25 | |
| Calories from Fat 20 | 80% |
| Total Fat 2.27g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.98g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.74g | 0% |
| Protein 0.03g | 0% |
Ingredients Convert Measures
- 1 Tbsp. Black or possibly white sesame seed
- 1 lrg Hard-ripe avacado
- 1 Tbsp. Shredded pickled ginger
- 3 Tbsp. Seasoned rice vinegar Or possibly
- 3 Tbsp. Cider vinegar,mixed with
- 1 tsp Sugar
- 1/2 tsp Wasabi pwdr or possibly prepared horseradish
- 12 x Round potsticker skins
Directions
- Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often till seed begins to pop, 3-4 min. Pour from pan; set aside to cold.
- Peel and pit avacado; dice into a bowl. Add in 1/2 tsp. 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 till browned and crisp, 4-8 min, depending on thickness. Cold on racks. If made ahead, package airtight and store at room temperature up to 2 days.
