AVOCADO AND JALAPENO DIP
with CRUNCHY RICE CRACKERS
Serve this dip with prawn crackers if you don't have time to make the
rice ones, but it's well worth the effort, and any leftovers will keep in an
airtight container for a week.
INGREDIENTS
2 avocados, diced
1 fresh jalapeno chilli or green chilli,
finely chopped
20ml fresh lime juice
1 tbsp crushed, toasted sesame seeds
1 tsp white miso paste
Salt and black pepper
For the rice crackers
200g sushi rice
1 piece of kombu (optional)
Rapeseed oil, for frying
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