Tom Walton’s Japanese inspired Delcado Guacamole

A simple and fun spin on the traditional guacamole, Japanese flavours work deliciously well with the creamy sweet and full flavour of Delcados. Perfect for spring and summer entertaining, snacks or a picnic. Make the wonton chips in advance and store in an airtight container. If you have kids, this is a really fun dish to make with them..

Serves 4 - 6

Prep Time: 25 mins

Ingredients

4 ripe Delcados

1/2 packet fresh wonton wrappers

2 tablespoons sesame oil

1/2 teaspoon flaked sea salt

1/2 teaspoon Togarashi chilli (optional)

Juice 1 lime

1 tablespoon white miso

2 tablespoons rice wine vinegar

1/2 cup spring onion, finely sliced

1/2 bunch coriander, finely sliced

1/2 teaspoons black sesame seeds

1/2 cup edamame, podded

1/3 cup pickled ginger

2 packets toasted nori snack squares

Method

1. Preheat an oven to 180°C and line a baking tray with baking paper.

2. Cut the wonton wrapper in half to make triangles and lightly brush with sesame oil. Lay close together on the baking tray and sprinkle with a pinch of sea salt and chilli. Bake for 8 minutes until just golden then cool. Repeat if needed to cook in batches and set aside.

3. Scoop the flesh from the Delcados into a mixing bowl and add lime juice, a good pinch of sea salt, miso and remaining sesame oil. Using a whisk or potato masher, mash to a chunky consistency and stir through two thirds of the spring onion and all the coriander.

4. Season to taste and spoon into a serving bowl. Sprinkle over a good pinch of chilli and the black sesame seeds. Scatter on top the pickled ginger, edamame and some of the nori, torn.

5. Serve with the wonton chips, extra nori and remaining spring onion.