Wonton Nachos
Who doesn’t love a nacho pilled with cheese and spicy tomato salsa. Here we have used wonton skins (or filo pastry) to make our own “nachos” and topped with Kimchi the famous, traditional Korean side-dish made from salted and fermented vegetables and a drizzle of Goldfish Brand Chinese curry sauce. These are served with a dip made from pinto beans flavoured with our Goldfish Brand Chinese curry sauce.
INGREDIENTS
65g Goldfish Brand
Chinese Curry Sauce
| 100g | Wonton skins |
| (can be replaced with filo pastry – 3x layers per 1 wonton skin) | |
| 1x 400g | Tin Pinto beans |
| 1 | Onion |
| 2 | Spring onions, finely sliced |
| 70g | Grated cheddar cheese |
| 200g | Kimchi |
| (can be replaced with sauerkraut mixed with garlic, ginger and chilli paste) | |
| 2 tbsp. | Pickled jalapenos |
| (can be replaced with picked green peppers) | |
| Sunflower oil (for frying) |
Serves 2
METHOD
Finely chop the onion and add to a medium saucepan with a splash of oil over a medium/low heat and sauté until soft but not coloured.
Add 40g of Goldfish Brand Chinese curry sauce and a 100ml water and stir until reduced and you have a thick sauce.
Add the beans and cook for around 10-15 minutes.
Add the remaining Goldfish Brand Chinese curry sauce with 100ml hot water in a small saucepan and mix until you have a velvety sauce.
Cut the wonton squares in half to make two triangles. Deep fry in hot oil then drain on paper towel.
Preheat the grill to a medium/hot setting. Place the wonton skins on a large, ovenproof serving platter and top with kimchi and jalapenos. Sprinkle over cheese and place under the grill until it has melted and is bubbling.
To garnish, sprinkle with spring onions, drizzle over the Goldfish Brand Chinese curry sauce and serve alongside the refried beans as a serving platter.
more recipes for your kitchen
Our team of foodies and home economists have developed
a range of typical, on-trend, restaurant & foodservice recipes
to illustrate the breathe and depth our Goldfish curry sauce
concentrates can offer your business model.
Created by chefs…
“
My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.
”
Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder
Created by chefs…
“
My father, Mr Kee Wah Lee, created and developed our family curry sauce concentrate recipe in his first Chinese restaurant in 1961. He enjoyed sharing this recipe amongst his family and friends to use in their restaurants. In 1985, I had the idea to produce this convenient, versatile, ready-to-use curry paste on a grander scale for cooks and chefs in busy professional kitchens. Our sauces are now enjoyed across Britain everyday in restaurants and homes.
”
Sammy Lee
Son of Mr Kee Wah Lee,
Goldfish Brand Founder