- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Crispy wonton chips make this Asian-style nachos a dinner or snack you’ll come back for time and again.
Ingredients
- 150g wonton wrappers, halved diagonally
- 2 tablespoons grapeseed oil
- 1 small brown onion, finely chopped
- 1 small red capsicum, deseeded, finely chopped
- 3 garlic cloves, crushed
- 3 teaspoons grated fresh ginger
- 700g lean beef mince
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 small carrots, peeled into ribbons
- 3 green shallots, thinly sliced diagonally
- 3/4 cup fresh coriander leaves
- 1 tablespoon rice wine vinegar
- 65g (1/4 cup) sour cream
- 1 tablespoon Sriracha chilli sauce
Method
- Step 1Preheat oven to 220C/200C fan forced. Line 2 baking trays with baking paper. Place the wonton wrappers on prepared trays. Spray with oil. Season. Bake, turning halfway through cooking, for 5-6 minutes or until golden and crisp.
- Step 2Heat 1 1/2 tablespoons oil in a frying pan over high heat. Add onion and capsicum. Cook, stirring, for 4 minutes or until soft. Add garlic and ginger. Cook, stirring, for 1 minute or until aromatic. Add beef. Cook, breaking up mince, for 5-6 minutes or until cooked through. Stir in hoisin and soy sauces for 2 minutes. Keep warm.
- Step 3Combine carrot, shallot, coriander, vinegar and remaining oil in a bowl. Season. Combine the sour cream and chilli sauce in a small bowl. Season.
- Step 4Divide the beef and wonton chips among serving plates. Top with salad. Drizzle with the sour cream mixture.
- High protein
- Low carb
- Lower gi
Nutrition
2466 kj
Energy
25g
Fat Total
8g
Saturated Fat
6g
Fibre
52g
Protein
37g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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