Recipe created by Tom Walton for Delcado Avocado
A simple and fun spin on the traditional guacamole, Japanese flavours work deliciously well with the creamy sweet and full flavour of Delcados.
Perfect for spring and summer entertaining, snacks or a picnic. Make the wonton chips in advance and store in an airtight container. If you have kids, this is a really fun dish to make with them. Pick up your ingredients from your local Westfield.
Prep time: 25 mins
- 4 ripe Delcados
- 1/2 packet fresh wonton wrappers
- 2 tablespoons sesame oil
- 1/2 teaspoon flaked sea salt
- 1/2 teaspoon Togarashi chilli (optional)
- Juice 1 lime
- 1 tablespoon white miso
- 2 tablespoons rice wine vinegar
- 1/2 cup spring onion, finely sliced
- 1/2 bunch coriander, finely sliced
- 1/2 teaspoons black sesame seeds
- 1/2 cup edamame, podded
- 1/3 cup pickled ginger
- 2 packets toasted nori snack squares
- Preheat an oven to 180°C and line a baking tray with baking paper.
- Cut the wonton wrapper in half to make triangles and lightly brush with sesame oil. Lay close together on the baking tray and sprinkle with a pinch of sea salt and chilli. Bake for 8 minutes until just golden then cool. Repeat if needed to cook in batches and set aside.
- Scoop the flesh from the Delcados into a mixing bowl and add lime juice, a good pinch of sea salt, miso and remaining sesame oil. Using a whisk or potato masher, mash to a chunky consistency and stir through two thirds of the spring onion and all the coriander.
- Season to taste and spoon into a serving bowl. Sprinkle over a good pinch of chilli and the black sesame seeds. Scatter on top the pickled ginger, edamame and some of the nori, torn.
- Serve with the wonton chips, extra nori and remaining spring onion.