Healthy & Delicious HASS Avocado with Crispy Garlic Chili in 3-Ways
DIRECTIONS FOR CRISPY GARLIC CHILI
1. Add the minced garlic into a pot together with the cooking oil. Then turn on the heat of the stove to medium low and let it come to a boil. Stir occasionally. Fry until the garlic turned slightly brown (about 10 minutes) then remove and strain. It is important not to fry the garlic until golden brown as it will continue to cook after frying and becomes burnt hence, producing a bitter taste in the crispy garlic chili. Set aside the fried garlic.
2. Using the same oil, fry the minced shallots until golden brown (about 12 minutes). Strain and set aside the fried shallots. We will be using the remaining oil which has been infused with garlic and shallots so just make sure that the oil is properly strained and the pot is cleared of any bits of garlic or shallots. Set aside.
3. Use a metal or stainless-steel bowl for the chili mixture. Do not use a glass bowl as it may crack due to the high heat. Add the chili powder, chili flakes, sweetener, salt into the bowl and mix to combine. Then add the sesame oil and tamari or soy sauce. Reheat the remaining infused oil until 350F or 180C (use a thermometer). When the oil reached the right temperature, you can see smoke and the oil becomes darker in colour. Immediately pour the oil over the chili mixture and it will create a big sizzle. Give it a good stir and let it rest for 10 minutes to infuse all the flavours together.
4. After 10 minutes, it is time to add all the crunchy stuff such as the toasted sesame seeds, fried garlic, fried shallots and roasted peanuts (if using). Give it a good mix and store the crispy garlic chili in airtight jars.
5. The crispy garlic chili can be kept at room temperature for up to 1 to 2 weeks or refrigerate for up to 3 months. Once refrigerated, just let it come to room temperature before using.
ASSEMBLING THE 3 VARIATIONS
1. Serve with Rice
Add 1 diced Hass avocado into a bowl then mix with 2 to 3 tbsp of crispy garlic chili and salt to taste. Spoon over some konjac or shirataki rice. You can also use cauliflower rice.
2. Serve as a wrap or tortilla
In the video, I used my keto coconut wrap (https://youtu.be/y54BoRnPGSY). First, make the spread by adding 1 diced avocado, 2 tbsp yogurt, salt and pepper into a bowl. Use a fork to mash them until creamy. This avocado spread can be used for 2 wraps. Spread the avocado cream on the wrap and sprinkle with some roasted chopped walnuts to add some crunch. Then top with half sliced avocado and 1 tbsp of crispy garlic chili. Wrap it and cut into half.
3. Serve with bread
In the video, I used my keto yogurt bread (https://youtu.be/Sltqx73hwq8). First, make the spread by adding half diced avocado, salt and pepper into a bowl. Then mash with a fork until creamy. Spread on the bread and set aside. To make the filling, cut one avocado and one hardboiled egg into small pieces and add them into a bowl. Add some salt, pepper and 2 to 3 tbsp crispy garlic chili then mash with a fork. I like them to be a bit chunkier so did not mash until super fine but it's up to your preference. Spoon over the bread with avocado spread. The filling is sufficient for 2 slices of toast bread.
NUTRITION INFO FOR CRISPY GARLIC CHILI
Total 400 g net weight = 27 servings @ 15 g (1 tbsp) per serving]
NUTRITION INFO PER SERVING
Total carb = 3.2 g
Dietary fibre = 0.89 g
Net carb = 2.31 g
Calories = 140
Total fat = 13.6 g
Protein = 1.1 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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