Asian Fusion Guacamole
This is the most addictive guacamole ever and I thank the culinary Gods for allowing me to accidentally create this on a day when I was desperately craving a particular flavor and nothing else satisfied me. I kept mixing and mixing until this amazing salty, sweet and creamy blend came together with the deliciously crisp wontons. Make extra; this will run out super fast.
Serves 4 to 6
2 large avocado (or 4 Haas)
8 cloves garlic finely minced
1 1/2 teaspoons salt plus for sprinkling on the wontons
Freshly ground black pepper to taste
2 tablespoons red onion finely diced
6 tablespoons plum sauce
2 Habanero peppers finely minced
4 teaspoons soy sauce
Juice of 2 limes
1/2 cup cilantro roughly chopped
1 package Wonton wrappers- use 24-30 (depending on how many people you’re serving)
Oil for deep frying
Slice the avocado down the middle and remove the pit. Spoon out the flesh into a large mixing bowl. Add the garlic, salt, pepper, onion, plum sauce, Habanero, soy sauce and lime juice. With a large fork, mash the avocado while blending the rest of the ingredients thoroughly, just until the avocado has reached a soft consistency with very small chunks remaining.
Mix in the cilantro, folding it into the avocado. Cover with plastic wrap and refrigerate while preparing the wontons.
In a wok or wide rimmed large pot, heat a few inches of oil on medium high. Depending on the size of your wok/pot, place 2-4 wonton wrappers in the oil carefully. Fry for a minute or so on each side until golden brown. If the wontons are turning dark brown within 10 to 15 seconds, your oil is too hot and if it takes longer than a minute on each side, it’s not hot enough.
Drain wontons on paper towels to soak up excess oil. As soon as one batch is on the paper towels, throw a light sprinkling of salt all over the wontons. Whatever oil is left on the wontons helps to soak up the salt and give them extra flavor. Place guacamole in a serving bowl and arrange with wonton crisps around it.