Dips

Guac Trio

  • Serves: 4
  •       

Ingredients

Avocado-Edamame Guacamole with Rice Crisps
Prep time 10 mins, cook 10 mins. Serves 4-6
1 cup frozen podded edamame, thawed
2 ripe Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
1 lemon, juiced, or to taste
1 tbsp sesame oil
1 spring onion, thinly sliced, plus extra to serve
1 garlic clove, finely chopped
Togarashi or chilli powder, to taste
Vegetable oil, for shallow frying the rice crisps
6 small rice paper rounds (see notes)
Togarashi, to season the rice crisps
Classic Mexican Guacamole
Prep time 10 mins. Serves 4-6
2 2 ripe Hass avocados, halved, stones removed
1 small ripe tomato, coarsely chopped
1 tbsp finely chopped onion
1 garlic clove, finely chopped
1 long red chilli, finely chopped
2 limes, juiced, or to taste
½ cup coarsely chopped coriander, plus extra to serve
Corn chips, to serve
Minty Indian-Style Guacamole
Prep time 10 mins. Serves 4-6
3 ripe Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
½ cup Greek-style natural yoghurt
½ cup mint leaves, plus extra to serve
2 limes, juiced, or to taste
1 long green chilli, coarsely chopped, plus extra thinly sliced, to serve
2 tsp ground cumin, plus extra to serve
½ tsp each ground cumin and chilli powder
Vegetable oil, for shallow-frying
10 small papadums

Method

Avocado-Edamame Guacamole with Rice Crisps
1

To make the rice crisps, heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of rice paper into the oil. If it bubbles up and rises to the surface, the oil is ready.
Shallow-fry rice paper rounds, one at a time, for 30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with salt and togarashi. Cool completely and store in an airtight container for 2-3 days.

2

Blanch edamame in a saucepan of boiling water for 1 minute until just tender, drain and refresh under cold running water. Shake off any excess water, then combine in a bowl with remaining ingredients. Coarsely crush with a fork to mix and combine and season to taste with sea salt and togarashi. Transfer to a serving bowl, scatter with spring onion, sesame seeds and extra togarashi and serve with rice crisps.

NOTES: The rice paper used in the Avocado-edamame guacamole is the same you’d use for Vietnamese rice paper rolls. You can find them in the Asian section of most supermarkets, and from specialist Asian grocers.
Classic Mexican Guacamole
3

Scoop the Hass avocado flesh into a large bowl, add tomato, onion, garlic, chilli, lime juice, 1 tsp sea salt and season with black pepper. Mash together roughly with a fork. Stand for 5 minutes for the flavours to develop and absorb, then check for seasoning again, adding extra chilli, lime juice or salt if required. Stir in coriander, scatter with extra coriander and serve with corn chips.

Minty Indian-style guacamole
4

To make the cumin-spiced papadums, combine cumin, chilli powder and 1 tsp salt in a small bowl. Heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of papadum into the oil. If it bubbles up and rises to the surface, the oil is ready. Shallow-fry papadums, one at a time, for 20-30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with the cumin salt. Cool completely and store in an airtight container for 2-3 days.

5

Combine Hass avocado, yoghurt, mint, lime juice, chilli, cumin and 1 tsp sea salt in a blender or food processor and blend until silky smooth. Stand for 5 minutes for flavours to absorb and develop, then check seasoning and adjust with extra chilli, lime juice or salt if required. Blend again to combine. Serve topped with extra mint leaves, sliced chilli and a little of the seasoning mixture from the papadums, with cumin-spiced papadums for dipping and scooping.

Ingredients

Avocado-Edamame Guacamole with Rice Crisps
 Prep time 10 mins, cook 10 mins. Serves 4-6
 1 cup frozen podded edamame, thawed
 2 ripe Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
 1 lemon, juiced, or to taste
 1 tbsp sesame oil
 1 spring onion, thinly sliced, plus extra to serve
 1 garlic clove, finely chopped
 Togarashi or chilli powder, to taste
 Vegetable oil, for shallow frying the rice crisps
 6 small rice paper rounds (see notes)
 Togarashi, to season the rice crisps
Classic Mexican Guacamole
 Prep time 10 mins. Serves 4-6
 2 2 ripe Hass avocados, halved, stones removed
 1 small ripe tomato, coarsely chopped
 1 tbsp finely chopped onion
 1 garlic clove, finely chopped
 1 long red chilli, finely chopped
 2 limes, juiced, or to taste
 ½ cup coarsely chopped coriander, plus extra to serve
 Corn chips, to serve
Minty Indian-Style Guacamole
 Prep time 10 mins. Serves 4-6
 3 ripe Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
 ½ cup Greek-style natural yoghurt
 ½ cup mint leaves, plus extra to serve
 2 limes, juiced, or to taste
 1 long green chilli, coarsely chopped, plus extra thinly sliced, to serve
 2 tsp ground cumin, plus extra to serve
 ½ tsp each ground cumin and chilli powder
 Vegetable oil, for shallow-frying
 10 small papadums

Directions

Avocado-Edamame Guacamole with Rice Crisps
1

To make the rice crisps, heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of rice paper into the oil. If it bubbles up and rises to the surface, the oil is ready.
Shallow-fry rice paper rounds, one at a time, for 30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with salt and togarashi. Cool completely and store in an airtight container for 2-3 days.

2

Blanch edamame in a saucepan of boiling water for 1 minute until just tender, drain and refresh under cold running water. Shake off any excess water, then combine in a bowl with remaining ingredients. Coarsely crush with a fork to mix and combine and season to taste with sea salt and togarashi. Transfer to a serving bowl, scatter with spring onion, sesame seeds and extra togarashi and serve with rice crisps.

NOTES: The rice paper used in the Avocado-edamame guacamole is the same you’d use for Vietnamese rice paper rolls. You can find them in the Asian section of most supermarkets, and from specialist Asian grocers.
Classic Mexican Guacamole
3

Scoop the Hass avocado flesh into a large bowl, add tomato, onion, garlic, chilli, lime juice, 1 tsp sea salt and season with black pepper. Mash together roughly with a fork. Stand for 5 minutes for the flavours to develop and absorb, then check for seasoning again, adding extra chilli, lime juice or salt if required. Stir in coriander, scatter with extra coriander and serve with corn chips.

Minty Indian-style guacamole
4

To make the cumin-spiced papadums, combine cumin, chilli powder and 1 tsp salt in a small bowl. Heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of papadum into the oil. If it bubbles up and rises to the surface, the oil is ready. Shallow-fry papadums, one at a time, for 20-30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with the cumin salt. Cool completely and store in an airtight container for 2-3 days.

5

Combine Hass avocado, yoghurt, mint, lime juice, chilli, cumin and 1 tsp sea salt in a blender or food processor and blend until silky smooth. Stand for 5 minutes for flavours to absorb and develop, then check seasoning and adjust with extra chilli, lime juice or salt if required. Blend again to combine. Serve topped with extra mint leaves, sliced chilli and a little of the seasoning mixture from the papadums, with cumin-spiced papadums for dipping and scooping.

Guac Trio

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