Since we have published the buyer’s guide for avocado, now is the time to make something creative with this delicious fruit. Here Chef Htun Htun, Chef & Director of Le Cellier Restaurant at Novotel Yangon Max, will share one of his favorite avocado recipes. 

Avocado is one of my favorite ingredients. It is also the fruit I play with the most. You can mix it with many other ingredients as well as enjoy it by itself. However, I prefer pairing it with fish and seafood.

Avocados can play different roles in many dishes from comfort meals to luxury dishes. Here I would like to share a way to get creative with avocado.      

Crab Meat & Avocado
Caviar & Cucumber Lemonade

Avocado crab roll by Chef Htun Htun

Ingredients for crab meat

  • 100 g of crab meat
  • 20 g onion
  • 10 g garlic
  • 100 ml white wine (cooking)
  • 50 g butter
  • 1 lime & zest
  • fresh dill & chives

Instructions

Make wine reduction with onion and garlic. Add butter once wine is reduced enough and whisk them frequently not to split butter and others. Add the chopped fresh dill for the flavor, season with salt and pepper. Keep it cold.

Take out the crab meat from the shell. Make sure broken shells are not in the meat. Mix it with wine reduction, chives, fresh lime and zest. Season with salt and pepper.

Ingredients for avocado

  • 1 ripe avocado (not overripe)
  • Fresh lime juice
  • Pinch of curry powder

Instructions

Peel the avocado and slice lengthwise; season with curry powder, lime, salt and pepper.

Arrange sliced and seasoned avocado on plastic film. Add mixed crab meat in the middle of arranged avocado and roll them tightly with plastic film. Cut it into your preferred size.

Ingredients for cucumber lemonade

  • 50 g of cucumber
  • 20 g mint leaves
  • 100 ml soda water
  • 50 g sugar
  • 2 limes

Peel the cucumber and cut them roughly. Put the cucumber, soda water, and sugar in a pot, and bring to boiling. Add mint leaves and lemon and continue boiling for a couple of minutes to make sure all the flavors are in it. Then keep it cold and strain it to extract just liquid.

Add lecite emulsification powder (ratio = 1 g powder for 100 ml liquid) and use a hand blender to make foam.

Assembly

  1. Place the cut avocado crab roll in the middle of the plate, and put potato blinis on it.
  2. Take caviar by a little spoon and place it in the middle of blinis garnished with chives.
  3. At the end, place cucumber lemonade foam around the roll.

I hope the instructions are simple enough for you to make it at home. Don’t forget to share the results in the comments. We have one more avocado recipe provided by Chef Htun Htun, so stay tuned! Meanwhile, learn more about the chef:

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