Ingredients Jump to Instructions ↓

  1. 20 Wonton wrappers - thawed if frozen

  2. 4 cups 948ml Canola oil

  3. 1/2 cup 118ml Sour cream

  4. 1 teaspoon 5ml Sriracha chili sauce

  5. 1/4 teaspoon 1 1/3ml Shimichi spice mixture

  6. 1/2 lb 227g / 8oz Cooked lobster meat

  7. For Guacamole

  8. 2 California avocados

  9. 1 Tomato (medium)

  10. 1 Red onion (medium)

  11. 2 Scallions (large)

  12. 1/4 cup 59ml Fresh lime juice - (to 1/2 cup)

  13. 1 1/2 tablespoons 22ml Finely-chopped fresh cilantro leaves

  14. 2 tablespoons 30ml Sake

  15. 1 teaspoon 5ml Sambal oelek

  16. 1 tablespoon 15ml Grated peeled fresh gingerroot

  17. Freshly-ground white pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

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

  5. This recipe yields 4 servings.


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