Lobster nachos with asian guacamole and spicy sour cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Wonton wrappers; thawed if frozen | |
| 4 | cups | Canola oil |
| 2 | California avocados | |
| 1 | medium | Tomato |
| 1 | medium | Red onion |
| 2 | larges | Scallions |
| ¼ | Fresh lime juice; up to 1/2 | |
| 1½ | tablespoon | Finely chopped fresh cilantro leaves |
| 2 | tablespoons | Sake |
| 1 | teaspoon | Sambal oelek |
| 1 | tablespoon | Grated peeled fresh gingerroot |
| Freshly ground white pepper to taste | ||
| ½ | cup | Sour cream |
| 1 | teaspoon | Sriracha chili sauce |
| ¼ | teaspoon | Shimichi spice mixture |
| ½ | pounds | Cooked lobster meat |
Directions
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 ½-inch cubes.
Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, ¼ 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 ½-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); 6½ Lean Meat; 4 Vegetable; 1 ½ Fruit; 191 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9351 Converted by MM_Buster v2.0n.