New wave guacamole

Yield: 1 servings

Measure Ingredient
2 \N Ripe avocados; peeled, pitted
3 tablespoons Fresh lime juice
2 tablespoons Minced fresh ginger
1 tablespoon Chopped seeded jalape&#241o or serrano
\N \N ; chili
2 teaspoons Minced garlic
1 teaspoon Curry powder
\N \N Peanut oil
1 pack Wonton wrappers; (12-ounce)
1 cup Diced peeled seeded cucumber
¼ cup Chopped fresh cilantro

Place first 6 ingredients in large bowl. Mash with fork to coarse puree.

Press plastic wrap onto surface and chill.

Pour oil into heavy saucepan to depth of 3 inches and heat to 375F Cut wonton wrappers diagonally in half, forming triangles. Working in batches, fry wontons until crisp, about 30 seconds per side. Using slotted spoon, transfer to paper towels and sprinkle with salt. (Guacamole and wontons can be made 4 hours ahead. Cool wontons, then store in airtight bag.) Mix cucumber and cilantro into guacamole. Season to taste with salt and pepper. Serve with wonton chips.

Makes about 1¾ cups.

Bon Appetit June 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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