4
Medium
15 minutes
15 minutes1. Preheat the oven to 180° C. Crumb the avocados in the macadamia flour or breadcrumbs and line a baking tray with baking paper.
2. Fill one bowl with 40 g rice or wheat flour, another bowl with the coconut milk and a third bowl with the remaining rice flour, macadamia nut flour and the satay marinade powder or Cajun spice or paprika.
3. Cut the avocados into chunky slices so they are easy to handle. Dip each piece into the rice flour to coat, then submerge in the coconut milk and lastly coat in the macadamia flour mix.
4. Arrange on a baking tray and bake for 7 minutes on one side, then turn over and bake for a further 7 minutes, until golden brown and crunchy. You can also fry them in shallow oil until golden if you prefer, then drain on kitchen paper.
5. While the avocado is baking, make the peanut sauce. Fry the garlic, ginger and chilli for 30 seconds in the oil, then add the coconut milk. Bring to a gentle simmer and stir in the peanut butter to dissolve. Once dissolved, remove from the heat and allow to cool. Season with soya sauce, lime juice and maple syrup or brown sugar to taste. The sauce will thicken naturally as it cools.
6. To serve, toast the wraps in a dry, non-stick pan and serve warm topped with the warm crumbed avocado, peanut sauce, crunchy peanuts, pickled red onion and tomatoes with shredded Brussel sprouts or cabbage and fresh herbs.
