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Tex Mexican
Tex Mex Nachos

Granny's Guacamole Lobster Nachos

20 x wonton wrappers thawed if frozen 
4 cup canola oil 
1/2 cup sour cream 
1 tsp sriracha chili sauce 
1/4 tsp shimichi spice mixture 
1/2 lb cooked lobster meat 
FOR GUACAMOLE 
2 x California avocados 
1 med tomato 
1 med red onion 
2 lrg scallions 
1/4 cup fresh lime juice - (to 1/2 cup) 
1 1/2 tbl finely-chopped fresh cilantro leaves 
2 tbl sake 
1 tsp sambal oelek 
1 tbl grated peeled fresh gingerroot 
    Freshly-ground white pepper to taste 

 Method : 
Separate wonton wrappers and diagonally halve. In a 4-quart heavy saucepan heat oil over moderately-high heat until a deep-fat thermometer registers 375 degrees and fry wontons, 2 at a time, turning constantly with a slotted spoon to ensure even browning, 5 seconds. With a spoon transfer wontons as fried to paper towels to drain and season with salt. Wontons may be fried 1 day ahead and kept in an airtight container at room temperature.
Make guacamole: Pit and peel avocados. Cut avocados into 1/2-inch cubes. Seed and coarsely chop tomato. Mince onion and thinly slice scallions. In a bowl gently stir together avocados, tomato, onion, scallion, 1/4 cup lime juice, salt to taste, and remaining guacamole ingredients. Stir in additional lime juice to taste.
In a bowl stir together sour cream, chili sauce, and shichimi. Cut lobster meat into 1/2-inch pieces.
Top guacamole with lobster and sour cream mixture and serve with fried wontons.
This recipe yields 4 servings.

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