Friday, March 7, 2008

Asian Guacamole

Asian Guacamole

1     tablespoon     sesame seeds     black or white
1     large     avocado     firm-ripe
1     tablespoon     ginger     shredded pickled
3     tablespoons     japanese rice vinegar    
1/2     teaspoon     wasabi powder     or prepared horseradish
12     each     potsticker skins     round

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.


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.

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