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 jicama
- ¼ cup finely chopped red bell pepper
- 2 Tbsp. finely chopped red onion
- 2 Tbsp. finely chopped scallion, plus additional for garnish
- 1 lime, juiced
- 3 Tbsp. cilantro, chopped
- 1 large clove garlic, minced
- 2 tsp. freshly grated ginger
- 2 tsp. Peeled and minced fresh lemongrass, (feel free to use equal amounts of the lemongrass paste found in the produce section)
- 2 tsp. sesame oil
- 2 tsp. rice wine vinegar
- 2 tsp. soy sauce
- 1 ½ tsp. Sriracha or sambal (red chili paste), or more to taste
- 2 large ripe, Fresh California Avocados, seeded and peeled
- 2 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.