As a cook and a business owner, we've had our hands in all different kinds of ways to bring food to the people. THAI & MIGHTY was our mobile food operation, and we mastered the art of creating delicious foods with complex flavors quickly in a small cooking environment. At the top of our most requested list at countless festivals, catered parties, and city events was this fun dish, Wonton Nachos. Make a big platter or serve individually! Even better, the beef and basil mixture is perfect for more than just nachos. Consider making a double batch to tuck leftovers away for an easy weeknight meal, served over noodles or rice.
INGREDIENTS
2 quarts vegetable oil for frying
1 - 14 oz package wonton skins
1 lb ground beef
2 Tbsp Thai chili paste with sweet basil leaves (I use Maesri brand) or substitute with your favorite Asian chili sauce
1 1⁄3 cups chicken broth
2 Tbsp soy sauce
1 1⁄2 Tbsp fish sauce
1⁄2 cup fresh basil
2 cups fresh tomatoes
Garnish with fresh cilantro
INSTRUCTIONS
In a nonstick skillet over medium high heat, crumble and brown the ground beef.
Chop your basil into ribbons.
As the beef cooks, add in the chili paste, chicken broth, soy sauce, and fish sauce. Simmer to incorporate the flavors and reduce the liquid slightly for 1-
2 minutes, then toss in the fresh basil.
Once the beef is fully cooked, remove it from the heat and set aside.
In a separate wok or skillet, heat the vegetable oil to 350 degrees for frying. You can place one small wonton piece in the oil to check if it’s ready, it will puff up immediately!
Because the wontons will cook quickly, prep your toppings by chopping fresh tomatoes and cilantro.
Cut your wonton skins in half diagonally to create triangles.
One at a time, drop the wonton triangles into the hot oil and fry until they’re crispy and golden brown, about 2-3 minutes. Fry the wontons in batches, being careful not to overload the oil. The wonton skins will bubble up and brown evenly.
Remove the wontons from the frying oil with a slotted spoon, and drain on paper towels. Repeat until all the wontons are fried to perfection, and you have a heap of wonton chips ready to build your nachos.
To serve, arrange a pile of wonton chips in a large, shallow bowl. Top with a generous scoop of your basil beef mixture, fresh tomatoes, and cilantro.
Serve and eat immediately.