Avocado Chips

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Avocado Chips

Serving Size
12 (2 slices per serving)

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Enjoy Panko crusted avocado with jalapeño dip made from roasted jalapeños, cilantro, and Kewpie mayonnaise. A delicious side dish available now at Fat Bao -- The FIRST to infiltrate Houston with an array of Asian flavors in a steamed bun/bao.


  • 2 Large  Avocados 
1/4 c fresh cilantro with stems

  • 1 large Jalapeños
1 1/2 c  Kewpie mayonnaise
1 c  tempura flour
2 c of panko
  • 1 egg yolk
  • 1 c ice cold water
  • Salt

Recipe Info

  1. To make the sauce, lightly coat the jalapeno with cooking oil and roast on the gas grill or a 450°F oven until charred. Remove the seed if you like a milder sauce. Combine the roasted jalapenos, cilantro and ½ of the mayonnaise in a blender and puree to a chunky to smooth texture. Stir in the remaining mayonnaise  and place the sauce in a serving bowl and set aside.

  2. To make the tempura sauce, combine the flour, egg yolk and very cold water in a cold bowl and beat with a wire whip or mixer until smooth. Place the batter in the refrigerator while you prepare the avocado slices. This batter needs to be very cold to produce a crisp tempura crust.

  3. Line a baking sheet pan with parchment paper and set aside. Combine the Panko crumbs and salt in a pie dish and set aside.

  4. Cut avocados into halves and remove the seeds. Cut each half into 6 slices. Dip each avocado slice in the chilled tempura batter, coat with Panko crumbs, shake and place on the prepared sheet pan.

  5. Heat the oil in a deep fryer or heavy bottom skillet to 325°F. Fry 4 to 6 coated avocado slices at a time for 1 minute or until golden brown. Salt to taste.

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