Guacamole and Seven Spice Wonton Crisps
Ingredients:
Guacamole:
3 ripe Haas avocados
½ red onion, chopped
½ cup chopped water chestnuts
2 cloves garlic, crushed
4 scallion stalks, sliced thin
1 tomato, seeded and chopped
juice of 1 lime
1 tsp shiraccha chilli sauce (or dash Tabasco, to taste)
Salt
Pepper
Wonton Crisps:
1 package round wonton wrappers
1 Tbsp cumin
1 Tbsp chilli powder
1 Tbsp salt
1 Tbsp Chinese 5-Spice Powder
2 cups vegetable oil
Preparation:
Make guacamole:
Combine all ingredients in a large bowl, mashing avocado until coarse and
creamy.
Season with salt and pepper to taste.
Wonton Crisps:
In a small bowl, mix all spices.
Heat 2 cups vegetable oil in a large, heavy saucepan or wok over medium-high
heat.
Add 1 wonton square to pan, to test heat.
If it turns golden brown and crisp in 30 seconds, the pan is ready.
Otherwise, turn heat up or down to adjust and retest.
Add wonton squares to pan, in small batches.
Using slotted spoon, transfer wontons to a baking sheet lined with paper towels
and drain.
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Immediately sprinkle with the spice mixture to coat lightly.
Transfer to serving dish.
Repeat with remaining wonton crisps.
Serve with guacamole.
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