| 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 |
md |
Tomato |
| 1 |
md |
Red onion |
| 2 |
lg |
Scallions |
| 1/4 |
|
Fresh lime juice; up to 1/2 |
| 1 1/2 |
tb |
Finely chopped fresh cilantro leaves |
| 2 |
tb |
Sake |
| 1 |
ts |
Sambal oelek |
| 1 |
tb |
Grated peeled fresh gingerroot |
|
|
Freshly ground white pepper to taste |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Sriracha chili sauce |
| 1/4 |
ts |
Shimichi spice mixture |
| 1/2 |
lb |
Cooked lobster meat |
INSTRUCTIONS
FOR GUACAMOLE
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.
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