Guac and Awe
Chunky Thai Avocado-Lime Relish with Crispy Shallots and Fried Rice Paper Shards
35 minutes
Serves 4
SideThaiGluten-freeDairy-freeSoy-free
Herb's take
Let’s take guacamole on a sabai-sabai vacation: creamy avocado meets punchy Thai flavors, with lime and red onion in a starring role. You’ll master quick-pickling, crispy shallots, and the magic of fried rice paper for a side with serious crunch.
Ingredients
Yield
4
Instructions
- 01Pour vegetable oil into a small saucepan to a 1-inch depth. Heat over medium until shimmering but not smoking (350°F if you have a thermometer). Add shallots and fry, stirring, until golden brown, about 4 minutes. Remove with a slotted spoon to paper towels.
- 02Carefully slide rice paper sheets, one at a time, into the hot oil. They’ll puff and crisp in 2–3 seconds. Remove immediately with tongs and drain on paper towels. Set aside.
- 03In a small bowl, combine red onion, lime juice (from both limes), and palm sugar. Stir well until the sugar dissolves. Let sit 5 minutes.
- 04Stir fish sauce and sliced Thai chili into the onion-lime mixture.
- 05In a mixing bowl, gently toss the diced avocado with lime zest and half the cilantro.
- 06Pour the pickled onion mixture over the avocado and fold gently to combine. Season with a pinch of salt and a few cracks of black pepper if desired.
- 07Spoon the relish into a shallow serving dish. Scatter crispy shallots, peanuts, and remaining cilantro over the top. Serve immediately with the fried rice paper shards for scooping.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.