Asian Guacamole


Photo: flickr user Evil Julia

Tags:

South American
Mexican
American
hispanic

Yield:

6.0 servings

Added:

December 31, 2009

Creator:

Anonymous

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Ingredients

1 tablespoon Black or white sesame seed
1 lrg Firm-ripe avacado
1 tablespoon Shredded pickled ginger
3 tablespoons Seasoned rice vinegar OR
3 tablespoons Cider vinegar,mixed with
1 teaspoon Sugar
1/2 teaspoon Wasabi powder or prepared horseradish
12 Round potsticker skins

Preparation

1
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.
2
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.
3
*** POTSTICKER CRISPS***
4
One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet.
5
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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