| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
Asian |
Cklive19, Pdate |
1 |
Servings |
INGREDIENTS
| 20 |
|
Wonton wrappers, thawed if |
|
|
frozen |
| 4 |
c |
Canola oil |
| 2 |
|
California avocados |
| 1 |
|
Tomato |
| 1 |
|
Red onion |
| 2 |
|
Scallions |
| 1/4 |
|
Fresh lime juice, up to 1/2 |
| 1 1/2 |
T |
Finely chopped fresh |
|
|
cilantro leaves |
| 2 |
T |
Sake |
| 1 |
t |
Sambal oelek |
| 1 |
T |
Grated peeled fresh |
|
|
gingerroot |
|
|
Freshly ground white pepper |
|
|
to taste |
| 1/2 |
c |
Sour cream |
| 1 |
t |
Sriracha chili sauce |
| 1/4 |
t |
Shimichi spice mixture |
| 1/2 |
lb |
Cooked lobster meat |
INSTRUCTIONS
Separate wonton wrappers and diagonally halve. In a 4-quart heavy
saucepan heat oil over moderately high heat until a deep-fat
thermometer registers 375 degrees and fry wontons, 2 at a time,
turning constantly with a slotted spoon to ensure even browning, 5
seconds. With a spoon transfer wontons as fried to paper towels to
drain and season with salt. Wontons may be fried 1 day ahead and kept
in an airtight container at room temperature. Make guacamole: Pit and
peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely
chop tomato. Mince onion and thinly slice scallions. In a bowl gently
stir together avocados, tomato, onion, scallion, 1/4 cup lime juice,
salt to taste, and remaining guacamole ingredients. Stir in additional
lime juice to taste. In a bowl stir together sour cream, chili sauce,
and shichimi. Cut lobster meat into 1/2-inch pieces. Top guacamole
with lobster and sour cream mixture and serve with fried wontons.
Yield: 4 servings Converted by MC_Buster. Per serving: 8903 Calories
(kcal); 958g Total Fat; (94% calories from fat); 61g Protein; 59g
Carbohydrate; 215mg Cholesterol; 987mg Sodium Food Exchanges: 0
Grain(Starch); 6 1/2 Lean Meat; 4 Vegetable; 1 1/2 Fruit; 191 Fat; 0
Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9351 Converted by
MM_Buster v2.0n.
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”