Guac Trio - Australian Avocados

Ingredients

• Prep time 10 mins, cook 10 mins. Serves 4-6
• 1 cup frozen podded edamame, thawed
• 2 ripe Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
• 1 lemon, juiced, or to taste
• 1 tbsp sesame oil
• 1 spring onion, thinly sliced, plus extra to serve
• 1 garlic clove, finely chopped
• Togarashi or chilli powder, to taste
• Vegetable oil, for shallow frying the rice crisps
• 6 small rice paper rounds (see notes)
• Togarashi, to season the rice crisps
• Prep time 10 mins. Serves 4-6
• 2 ripe Hass avocados, halved, stones removed
• 1 small ripe tomato, coarsely chopped
• 1 tbsp finely chopped onion
• 1 long red chilli, finely chopped
• 2 limes, juiced, or to taste
• ½ cup coarsely chopped coriander, plus extra to serve
• Corn chips, to serve
• 3 ripe Hass avocados, halved, stones removed, flesh scooped out and coarsely chopped
• ½ cup Greek-style natural yoghurt
• ½ cup mint leaves, plus extra to serve
• 1 long green chilli, coarsely chopped, plus extra thinly sliced, to serve
• 2 tsp ground cumin, plus extra to serve
• ½ tsp each ground cumin and chilli powder
• Vegetable oil, for shallow-frying
• 10 small papadums