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Ingredients
- GUACAMOLE-
- 3 Ripe avocados
- 1 tsp ginger, minced
- 2 Cloves garlic, minced
- 1/2 onion, finely chopped
- 1 Tbls rice wine vinegar
- 1 Tbls soy sauce
- 1/2 tsp sesame oil
- NACHOS-
- 500g Beef mince (or pork mince)
- 1 Pk Valcom Thai basil chilli stir fry sauce
- 1 Pk Wonton wrappers
- 1/4 Small purple cabbage, shredded
- 1 Large carrot, julienned
- 1 Scallion, thinly sliced
- 2 Red chilli's, thinly sliced
- 1 Tbls sesame oil
- SRIRACHA SOUR CREAM-
- 1/2 Cup sour cream
- 1-2 Tbls sriracha sauce
- Salt and pepper to taste
Method
- Heat the oven to 180C. Cut the wonton wrappers diagonally in halves to form triangles. Place into the oven in a single layer on lined baking sheets, you may need to do this in batches. Bake until golden. Remove from the oven and set aside.
- While you wait for the wonton wrappers to crisp up, in a large wok or frying pan, heat the sesame oil on medium heat. Add in the Valcom Thai sauce packet and cook, stirring, for 2 minutes. Add in the mince and stir to break it up. Cook until the mince is browned and cooked through. This should take around 8 minutes. Taste and season with salt and pepper if necessary.
- Whilst the meat is cooking, place the avocado flesh into a small bowl and smash with a fork until reasonably smooth. Add in the ginger, garlic, onion, rice wine vinegar, soy and sesame oil and mix well. Taste and season with salt if necessary.
- Mix the sriracha sauce into the sour cream and set aside.
- Mix the shredded cabbage and carrot together.
- TO SERVE-
- Place a layer of wonton crisps and top with a layer of mince. Add another layer of crisps, another layer of mince and top with a handful of the cabbage/carrot mix. Dollop on a few spoons of guacamole and sriracha sour cream and garnish with spring onion and sliced chilli.
- NOTES-
- Too spicy ? Use less sriracha or omit it altogether. Not spicy enough ? Use extra sriracha and lots of fresh chilli
Product used in recipe
- VALCOM - VALCOM THAI BASIL CHILLI STIR FRY SAUCE