Toast with Avocado Cream and Tropical Sambal
| Serves | 12 |
|---|---|
| Ingredients | Seafood, Vegetables, Bread, Dairy, Fruits |
| Day Part | Dinner, Lunch |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Asian |
An explosion of flavors in a simple appetizer. Crunchy toast and creamy avocado are topped by the flavorful sambal for a real taste treat.
Ingredients
2 California avocados, peeled
1⁄2 cup sour cream
3 tbsp. whipping cream
2 tbsp. cilantro, chopped
2 tbsp. lime juice
21⁄4 tsp. garlic, chopped
2 cups mango, diced
1 cup kiwi, diced
1⁄2 cup red onion, diced
2 tbsp. red Fresno chile, finely chopped
1⁄2 cup molasses
1⁄2 cup white wine vinegar
1⁄4 cup fish sauce
2 tbsp. sesame oil
2 tsp. lemon grass, chopped
2 tsp. gingerroot, chopped
36 baguette slices
Vegetable oil, as needed
36 large shrimp, cleaned, grilled
Steps
1. In a food processor, puree first five ingredients and 1⁄4 tsp. garlic. Season and reserve.
2. In a saucepan over medium heat, combine mango, kiwi, onion, chile, molasses, vinegar, fish sauce, sesame oil, lemon grass, ginger and remaining garlic. Simmer until almost all the liquid evaporates, approx. 10 min. Reserve.
3. Fry baguette slices in hot oil until brown; drain well. Pipe 1 tbsp. avocado cream onto a toast and top with 1 shrimp. Serve 3 toasts garnished with 2 tbsp. tropical sambal.