THE ADDRESS Magazine Summer 2014 - Page 360

AVOCADO AND JALAPENO DIP with CRUNCHY RICE CRACKERS Serve this dip with prawn crackers if you don't have time to make the rice ones, but it's well worth the effort, and any leftovers will keep in an airtight container for a week. INGREDIENTS 2 avocados, diced 1 fresh jalapeno chilli or green chilli, finely chopped 20ml fresh lime juice 1 tbsp crushed, toasted sesame seeds 1 tsp white miso paste Salt and black pepper For the rice crackers 200g sushi rice 1 piece of kombu (optional) Rapeseed oil, for frying 360