Loaded Vegan Wonton Nachos

Wonton nachos loaded with creamy avocado, fresh veg, herbs and sesame seeds, drizzled with spicy mayo and a sticky Teriyaki inspired sauce

45 minutes cook

Mia Jacobs

Twisted: Unserious food tastes seriously good.

Ingredients

For the wonton nachos

15vegan wonton wrappers, quartered

300mlvegetable or sunflower oil

a pinchsalt

For the sticky teriyaki inspired sauce

1/2 tspsesame oil

1/2 tbspneutral oil

2 tbspcold water

2 tbsplight brown sugar

2 tbspsoy sauce

1/2 tbspwhite wine or rice wine vinegar

1 small cubeginger, peeled

1 smallgarlic clove

1 flat tspcornstarch

For the marinated avocado

1 tbsplight soy sauce

1garlic clove, grated

1/2 inchginger, peeled and grated

1/2, juice onlylime

2 tbspsesame oil

2small avocados, cubed

For the charred sweetcorn

45gtinned sweetcorn, drained

For the spicy mayo

1.5 tspSriracha

2 tbspvegan mayonnaise

1 tsplime juice

to tastesalt and freshly ground pepper

To serve

1-2medium green chillis, finely sliced

2spring onions, finely sliced

5radishes, finely sliced

small handfulfresh coriander, roughly chopped

1 tbspblack and white sesame seeds

A poke bowl might just be my favourite meal, ever. It's not shy at all. There's always a punchy sauce or two, fresh veg, herbs, sesame seeds and then maybe something charred for a bit of smokiness. It's a textural party in the mouth. My Poke Wonton Nachos make the perfect party platter to impress your mates with this summer, and would pair beautifully with a Margarita or 5...just saying.

Method

Start by heating up the oil for your wontons in a large, deep frying pan over a medium high heat. Once it's hot, place the wonton quarters in (you'll need to do this in batches) and fry for about 30 seconds on each side. Carefully remove them once they're golden brown and place on a plate lined with paper towels to soak up any excess oil. Repeat with the rest of the wrappers. Season with a pinch of salt as soon as they come out the pan.

To make the teriyaki sauce, combine all the ingredients in a small saucepan, leaving the garlic and ginger whole, then bring to the boil. Immediately reduce the heat to medium low and simmer for a minute or so.

In a small bowl, mix together the cornstarch with 2 tbsp water and very gradually add that into the sauce, stirring constantly. You'll notice the sauce will quickly start to thicken so you may not need all the cornstarch mixture. The sauce is ready when it's thick, glossy and coats the back of a spoon. Pour it into a small bowl or jug and set to one side to cool.

Whilst the sauce cools, mix together all the ingredients for the avocado marinade then tip in your avocado chunks and stir to coat each piece. Cover and set to one side.

Place a large, dry frying pan over a medium high heat and tip in the drained sweetcorn. Leave the corn to fry for a minute or 2, then stir to make sure each side gets nice and charred. Fry for a further 3-4 minutes. Remove from the pan.

Time for the finishing touches - mix together all the ingredients for your spicy mayo, thinning the mixture with a tiny bit of water to make it more drizzable, if needed.

Place your fried wonton wrappers onto a large plate or platter then top with the marinated avocado, sliced veg, chopped coriander and sesame seeds then drizzle over plenty of the spicy mayo and teriyaki inspired sauces. The saucier, the better. Enjoy!