Lobster Nachos With Asian Guacamole And Spicy Sour Cream

Recipe Ingredients

20		Wonton wrappers - thawed if frozen
4 cups	948ml	Canola oil
1/2 cup	118ml	Sour cream
1 teaspoon	5ml	Sriracha chili sauce
1/4 teaspoon	1.3ml	Shimichi spice mixture
1/2 lb	227g / 8oz	Cooked lobster meat
		For Guacamole
2		California avocados
1		Tomato (medium)
1		Red onion (medium)
2		Scallions (large)
1/4 cup	59ml	Fresh lime juice - (to 1/2 cup)
1 1/2 tablespoons	22ml	Finely-chopped fresh cilantro leaves
2 tablespoons	30ml	Sake
1 teaspoon	5ml	Sambal oelek
1 tablespoon	15ml	Grated peeled fresh gingerroot
		Freshly-ground white pepper - to taste

Recipe Instructions

Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan heat oil over moderately-high heat until a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as fried to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.

Make guacamole: Pit and peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime juice, salt to taste, and remaining guacamole ingredients. Stir in additional lime juice to taste.

In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into 1/2-inch pieces.

Top guacamole with lobster and sour cream mixture and serve with fried wontons.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9351) - from the TV FOOD - NETWORK

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