Ingredients
Method
To make the rice crisps, heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of rice paper into the oil. If it bubbles up and rises to the surface, the oil is ready.
Shallow-fry rice paper rounds, one at a time, for 30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with salt and togarashi. Cool completely and store in an airtight container for 2-3 days.
Blanch edamame in a saucepan of boiling water for 1 minute until just tender, drain and refresh under cold running water. Shake off any excess water, then combine in a bowl with remaining ingredients. Coarsely crush with a fork to mix and combine and season to taste with sea salt and togarashi. Transfer to a serving bowl, scatter with spring onion, sesame seeds and extra togarashi and serve with rice crisps.
Scoop the Hass avocado flesh into a large bowl, add tomato, onion, garlic, chilli, lime juice, 1 tsp sea salt and season with black pepper. Mash together roughly with a fork. Stand for 5 minutes for the flavours to develop and absorb, then check for seasoning again, adding extra chilli, lime juice or salt if required. Stir in coriander, scatter with extra coriander and serve with corn chips.
To make the cumin-spiced papadums, combine cumin, chilli powder and 1 tsp salt in a small bowl. Heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of papadum into the oil. If it bubbles up and rises to the surface, the oil is ready. Shallow-fry papadums, one at a time, for 20-30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with the cumin salt. Cool completely and store in an airtight container for 2-3 days.
Combine Hass avocado, yoghurt, mint, lime juice, chilli, cumin and 1 tsp sea salt in a blender or food processor and blend until silky smooth. Stand for 5 minutes for flavours to absorb and develop, then check seasoning and adjust with extra chilli, lime juice or salt if required. Blend again to combine. Serve topped with extra mint leaves, sliced chilli and a little of the seasoning mixture from the papadums, with cumin-spiced papadums for dipping and scooping.
Ingredients
Directions
To make the rice crisps, heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of rice paper into the oil. If it bubbles up and rises to the surface, the oil is ready.
Shallow-fry rice paper rounds, one at a time, for 30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with salt and togarashi. Cool completely and store in an airtight container for 2-3 days.
Blanch edamame in a saucepan of boiling water for 1 minute until just tender, drain and refresh under cold running water. Shake off any excess water, then combine in a bowl with remaining ingredients. Coarsely crush with a fork to mix and combine and season to taste with sea salt and togarashi. Transfer to a serving bowl, scatter with spring onion, sesame seeds and extra togarashi and serve with rice crisps.
Scoop the Hass avocado flesh into a large bowl, add tomato, onion, garlic, chilli, lime juice, 1 tsp sea salt and season with black pepper. Mash together roughly with a fork. Stand for 5 minutes for the flavours to develop and absorb, then check for seasoning again, adding extra chilli, lime juice or salt if required. Stir in coriander, scatter with extra coriander and serve with corn chips.
To make the cumin-spiced papadums, combine cumin, chilli powder and 1 tsp salt in a small bowl. Heat 3-4cm oil in a medium saucepan to 180°C – if you don’t have a thermometer, you can check the temperature by heating the oil until it begins to shimmer, then drop a small piece of papadum into the oil. If it bubbles up and rises to the surface, the oil is ready. Shallow-fry papadums, one at a time, for 20-30 seconds until puffed and crisp. Remove with tongs and drain on a tray lined with paper towels. Season to taste with the cumin salt. Cool completely and store in an airtight container for 2-3 days.
Combine Hass avocado, yoghurt, mint, lime juice, chilli, cumin and 1 tsp sea salt in a blender or food processor and blend until silky smooth. Stand for 5 minutes for flavours to absorb and develop, then check seasoning and adjust with extra chilli, lime juice or salt if required. Blend again to combine. Serve topped with extra mint leaves, sliced chilli and a little of the seasoning mixture from the papadums, with cumin-spiced papadums for dipping and scooping.