Recipe

		Gaucamole Southwest-East w/Seven Spice Wonton Crisps
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

3 ripe Haas avocados

½ red onion, chopped

½ cup chopped water chestnuts

2 cloves garlic, crushed

4 scallion stalks, sliced thin

1 tomato, seeded and chopped

Juice of 1 lime

1 teaspoon Tabasco

Salt and Pepper

1 package round wonton wrappers

1 Tablespoon cumin

1 Tablespoon chile powder

1 Tablespoon salt

1 Tablespoon Chinese 5-Spice Powder

2 cups Canolia oil

To make guacamole: Combine all ingredients in a large bowl, mashing avocado until coarse and creamy. Season with salt and pepper to taste. To make Wonton Crisps: In a small bowl, mix all spices. Heat 2 cups vegetable oil in a large, heavy saucepan or wok over medium-high heat. Add 1 wonton square to pan, to test heat. If it turns golden brown and crisp in 30 seconds, the pan is ready. Otherwise, turn heat up or down to adjust and retest. Add wonton squares to pan, in small batches, without crowding. Using slotted spoon, transfer wontons to a baking sheet lined with paper towels and drain. Immediately sprinkle with the spice mixture to coat lightly. Transfer to serving dish. Repeat with remaining wonton crisps. Serve with guacamole.