Szechuan and Mexcian cuisine come together in this spicy appetizer.
- 1 large ripe avocado, pitted and peeled
- 1 clove garlic, minced or pressed
- 1/2 teaspoon minced ginger
- 1/4 teaspoon five-spice powder
- 1/4 to 1/2 teaspoon Sichuan hot bean sauce or Oriental chili paste
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 1 teaspoon lemon juice
- 2 tablespoons chopped cilantro
- 1 teaspoon sesame seeds, toasted
- Salt, to taste
- 2 tablespoons diced tomato or red bell pepper
- 2 tablespoons finely chopped red onion
Place peeled avocado on a rimmed plate with garlic, ginger, five-spice powder, hot bean sauce, sesame oil, soy sauce, lemon juice, and cilantro. Coarsely mash avocado with a fork or potato masher, incorporating seasonings. Add salt to taste. Stir in the tomato and chopped red onion. Serve with shrimp chips.
Yield: 1 Cup