More guacamole! Too much of a good thing is actually pretty great, amiright? Avocados have a mild and buttery flavor that is a bit more adaptable than most people recognize. The fruit is native to Mexico, so Mexican cuisine is the most obvious place for avocados to turn up. But Asian cuisine, with it’s use of onion, garlic, acid, and heat also makes for a lovely foil to the richness of avocado. I can’t be the first person to figure out this awesome combination, but eating it made me feel like a bit of a genius.
Tortilla chips just wouldn’t do for an Asian guacamole, so I picked up some raw wonton wrappers and baked them up.
I knew I wanted sesame oil in this guac, in addition to garlic and scallion and lime. The lime makes the dip sort of skew Vietnamese/Thai, so I took it further and added basil to the flavor profile.
Large-diced avocado for extra chunkiness.
I started eating before I remembered to add sriracha (the smell was taunting me) – but it’s really good with sriracha. It kind of needs that hit of heat. Now honestly, why isn’t Asian guacamole already a thing?
2 small avocados
2 Tbsp scallion, sliced fine
2 Tbsp basil, chiffonade (roll together and thinly slice)
1 small clove garlic, grated
1/2 teaspoon toasted sesame oil
juice of one lime
salt to taste
sriracha for topping
1. Brush a baking tray with oil and lay out wonton wrappers, brush wrappers with additional oil. Bake at 350 degrees for 7-10 minutes, or until golden brown.
2. Slice scallion, chiffonade basil, and grate garlic. Combine in a mixing bowl with lime juice, sesame oil, and a pinch of salt. Set aside.
3. Cut open avocados, remove pits, and take off the peels while keeping the avocado flesh as intact as possible. Dice and add to bowl with scallion mixture.
4. Stir and mash slightly with the back of a spoon. Taste for seasoning, add more lime juice or salt if necessary. Top with sriracha and serve with baked wonton chips.