East Meets West: Asian-Inspired Guacamole
2014 All-American Recipe Contest First Prize Winning Asian Inspired Guacamole Recipe from Leslie F. of DashofLes.com
¼ cup finely chopped jicama¼ cup finely chopped red bell pepper2 Tbsp. finely chopped red onion2 Tbsp. finely chopped scallion, plus additional for garnish1 lime, juiced3 Tbsp. cilantro, chopped1 large clove garlic, minced2 tsp. freshly grated ginger2 tsp. Peeled and minced fresh lemongrass, (feel free to use equal amounts of the lemongrass paste found in the produce section)2 tsp. sesame oil2 tsp. rice wine vinegar2 tsp. soy sauce1 ½ tsp. Sriracha or sambal (red chili paste), or more to taste2 large ripe, Fresh California Avocados, seeded and peeled2 tsp. black sesame seeds, divided
- Combine all of the ingredients except for the avocados in a medium-sized mixing bowl.
- Stir and let sit for 5-10 minutes.
- Add avocado to the bowl and break into smaller chunks with a spoon, combining it with the other ingredients.
- Continue breaking it up and "mashing" it with a spoon until it’s reached your desired consistency.
- Spoon the guacamole into a serving bowl and sprinkle with remaining sesame seeds and a pinch of scallions.
- Top off with additional Sriracha if you’d like.
- Serve with tortilla chips or wontons.
- To make your own wontons, simply buy wonton wrappers from the store and fry in coconut oil.
- Use a medium non-stick pan and 1 tablespoon coconut oil.
- Fry 3-4 wrappers at a time and let dry and cool on a paper towel.