Stuffed Avocado with Spicy Crab Tempura

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A couple years ago, I came across a menu with this dish called Stuffed Avocado. I wanted to have a dish make with avocado. I did not want to make a Latino dish or Western but something with a Asian taste. I thought it will be nice to prep a Japanese dish with avocado as I had eaten many sushi rolls made with avocado. Talking to myself that I can used the avocados and stuff them with a seafood stuffing. The rest is history.

 

 

Ingredients:

12 oz fresh Imitation crab sticks, shredded by hand and coarsely chopped

½ teaspoon sriracha chili sauce, if you like it more spicy add more

3 tablespoons mayonnaise

Lemon juice to taste and for seasoning

4 oz Philly cream cheese, sliced 1 inch x ½ inch

2 cups tempura flour mixture, prepare according to the manufacturer’s instructions

6 avocados

4-6 cups canola/vegetable/corn oil/rice bran oil

 

Garnishes:

Hoisin sauce

Finely Shredded daikons

Finely shredded carrots

2 bags store-ready baby mixed green

 

Method:

In a mixing bowl with tempura flour mixture prepare according to the Manufacturer’s instructions. Set aside.

Heat a deep fryer or frying pan with canola/vegetable/corn oil over medium-high heat to 350°F.

Meanwhile, place the mayonnaise and sriracha chili sauce in a mixing bowl and mix well. Add the lemon juice, salt and pepper to taste, and stir well. Add the shredded imitation crab and combine well. Peel the avocados and cut into half and hollow out one tablespoon of avocado from center and insert 1 slice cream cheese, cover with  one tablespoon imitation crab mixture into the cavity and firmly press the filling mixture.

When the oil heated up, holding the filled avocado half and dip avocado into the tempura batter with the use of a tong and gently lowers into the hot oil. Fry for 2-3 minutes or until golden brown. Remove and drain on a baking pan lined with kitchen paper towels. Continue the same until all the filled avocados are done.

Place a small handful of the baby mixed greens on a serving plate and arrange the fried avocado tempura on top of the baby mixed greens. Drizzle with hoisin sauce all over the fried avocado. Top with some thinly shredded carrot and daikon. Serve warm/hot.

 

 

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