'Roast Duck' Nachos

Recipe Ingredients

2		Ripe but firm avocadoes - peeled, pitted, and diced
1/2 cup	31g / 1.1oz	Diced onion
1/2 cup	31g / 1.1oz	Diced fresh tomato
1/4 cup	15g / 0.5oz	Sliced green onion
2 tablespoons	30ml	Minced ginger
1 tablespoon	15ml	Chopped cilantro
3 tablespoons	45ml	Sake
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Chili garlic sauce
1/2 teaspoon	2.5ml	Salt
		For The Nachos
		Vegetable oil - for deep-frying
1		Taro - peeled, (small) thinly sliced
2		Sweet potatoes - peeled, (small) thinly sliced
1/2 lb	227g / 8oz	Thinly-sliced roast duck - (abt 1 cup)
2 teaspoons	10ml	Hoisin sauce
2		Green onions - trimmed, and sliced thinly

Recipe Instructions

Mix the avocados, onion, tomato, green onions, ginger, cilantro, sake, lime juice, vegetable oil, chili garlic sauce and salt together in a large bowl, without mashing the avocado. Serve immediately or cover with plastic wrap pressed directly to the surface and refrigerate until ready to use.

For the Nachos: Pour enough vegetable oil into the wok to fill to 3 inches. Heat to 375 degrees. Slip as many taro or sweet potato slices into the oil as will float freely and fry until crisp and golden, 3 to 4 minutes. Remove and drain on paper towels.

To serve: Mound 1 cup of the guacamole in the center of a plate. Insert the points of a few of each type of chip into the dip. Use the remaining guacamole to top as many of the remaining vegetable chips as possible with 1 heaping teaspoonful of guacamole. Top the guacamole with 1 slice of the duck, a pea-size dot of hoisin sauce, and a few green onion slices. Serve immediately.

Source:
"MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: New Wave Chinese) - - from the TV FOOD NETWORK CANADA"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.