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Asian Guacamole #2

Home | Recipes | A
Dips/spread Mexican

Ingredients:

  • 1 tb Black or white sesame seed
  • 1 lg Firm-ripe avacado
  • 1 tb Shredded pickled ginger
  • 3 tb Seasoned rice vinegar OR
  • 3 tb Cider vinegar,mixed with
  • 1 ts Sugar
  • 1/2 ts Wasabi powder or prepared horseradish
POTSTICKER CRISPS
  • 12 Round potsticker skins

Directions:

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.
 
Per serving: 81 calories; 1.1 grams protein; 7.2 grams fat; (1.1 grams saturated fat); 4.8 grams carbohydrates; 27 milligrams sodium; 0 milligrams cholesterol.
 
*** 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.
 
Per crisp: 39 calories; 1.8 grams protein; 0.1 grams fat; (0 grams saturated fat); 7.8 grams carbohydrates; 3.9 milligrams sodium; 0 milligrams cholesterol. Posted to MM-Recipes Digest V4 #265 by Tex@rtilink.com on 1997,