Thanis Lim

All Rounder Chef and Food Journalist

Szechuan Guacamole

Here's a recipe I recently found that has a blend of Chinese influence in the guacamole. This would work very well with chips or our Asian prawn crackers/shrimp chips!

Szechuan Guacamole


  • 1 large ripe avocado, pitted and peeled
  • 1 clove garlic, minced or pressed
  • 1/2 teaspoon minced ginger
  • 1/4 teaspoon five-spice powder
  • 1/4 to 1/2 teaspoon Sichuan hot bean sauce or Oriental chili paste
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped cilantro
  • 1 teaspoon sesame seeds, toasted
  • Salt, to taste
  • 2 tablespoons diced tomato or red bell pepper
  • 2 tablespoons finely chopped red onion


Place peeled avocado on a rimmed plate with garlic, ginger, five-spice powder, hot bean sauce, sesame oil, soy sauce, lemon juice, and coriander.

Coarsely mash avocado with a fork or potato masher, incorporating seasonings.

Add salt to taste. Stir in the tomato and chopped red onion.

Serve with keropok or shrimp chips.
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