| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Dips, Mexican |
6 |
Servings |
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 |
| 12 |
|
Round potsticker skins |
INSTRUCTIONS
POTSTICKER CRISPS
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,
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