Yuzu Guacamole with Seaweed "Doritos"
![This image may contain Food Dish Meal Plant and Vegetable](https://cdn.statically.io/img/assets.bonappetit.com/photos/5875102ee9138cd52e069e40/1:1/w_2560%2Cc_limit/yuzu-guacamole-with-seaweed-doritos.jpg)
It’s important to let the nori fry until all the bubbling subsides so you end up with crunchy chips rather than chewy pieces of seaweed.
Recipe information
Yield
4 servings
Ingredients
⅓
4
3
1
1
1
1
2
2
1
Special Equipment
Ingredient Info
Preparation
Step 1
Pour oil into a medium saucepan fitted with thermometer to come 2" up sides of pan. Heat over medium-high until thermometer registers 375°.
Step 2
While oil is heating, whisk cornstarch and ½ cup water in a small bowl to make a slurry.
Step 3
Using a pair of kitchen shears, cut nori sheets into 4 squares, then cut each square diagonally to make 2 triangles. Lay a nori triangle on a flat surface. Brush slurry on both sides of seaweed and place another seaweed triangle on top; press down to seal. Brush top of seaweed with slurry. Repeat with remaining nori triangles and slurry.
Step 4
Working in batches, fry nori until crisp and bubbling around chips subsides, about 2 minutes. Transfer to paper towels and let drain; season with salt.
Step 5
Mash avocado in a medium bowl. Mix in grated chile, shallot, scallion, garlic, yuzu juice, and chopped cilantro; season with salt. Top with hearts of palm, sliced green chile, torn cilantro leaves, and shichimi togarashi. Insert a few nori chips into guacamole and serve with remaining chips on the side.