I first made this to accompany shrimp tempura and liked it so much that I often make it as a vegetarian starter for dinner parties. Guests are usually surprised when they taste the first bite of the creamy salty fruit. —dymnyno
8 but can be doubled, tripled...
firm, ripe Hass avocados
thinly sliced scallions
Sriracha or other hot chili sauce to taste
Canola oil (enough to measure about 1 1/2 to 2 inches deep