Asian Guacamole Recipe

Step 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.

Step 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.

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.

Step 3

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.

Step 4

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.

Things You'll Need

  • 1tb Black or white sesame seed
  • 1lg Firm-ripe avacado
  • 1tb Shredded pickled ginger
  • 3tb Seasoned rice vinegar
  • -OR
  • 3tb Cider vinegar,mixed with
  • 1ts Sugar
  • 1/2ts Wasabi powder or
  • -prepared horseradish
---------POTSTICKER CRISPS--------------
  • 12 Round potsticker skins

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