CRICKET TOPPED GUACAMOLE

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Cricket topped guacamole image

A fun introduction to eating insects! The crickets are combined with a crunchy spiced topping which is a great contrast to the creamy avocado dip underneath

Provided by Miriam Nice

Categories     Snack

Time 21m

Number Of Ingredients 10

3 ripe avocados
1 red chilli , finely sliced
½ small pack coriander , leaves and stalks chopped
1 lime , juice and zest
1 small red onion , very finely sliced in rings
50ml vegetable oil
2 tsp cumin seeds
½ tsp smoked paprika
2 tbsp crickets
salted tortilla chips (optional)

Steps:

  • Mash the avocado in a bowl then stir in the chilli, coriander, lime zest and juice then season with salt and pepper. Keep in the fridge until ready to use.
  • In a non-stick frying pan heat the oil then add the onion, sizzle for about 5 mins or until deep golden and crispy. Add the cumin seeds, smoked paprika and crickets for the last few seconds, just to warm them through, then pour the mixture onto a plate lined with lot of kitchen paper. Season well with salt.
  • Pile the crispy cricket and onion mixture on top of the guacamole and have plenty of tortilla chips ready for dipping. For a neater finish shape the guacamole in a large chefs ring. Also great as a funky side to a meat or vegetable chilli con carne.

Nutrition Facts : Calories 236 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

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