Fried wontons stand in for nachos in this crazy delicious dish! These crispy golden delights are topped with tasty hoisin-smothered venison, cabbage & spring onion, and a Kewpie mayo drizzle. This is not your average pile of nachos!
Venison & Wonton “Nachos”
Venison & Wonton “Nachos”
with kewpie mayo, pickled ginger & sesame seeds
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cabbage
- Edamame Beans
- Free-range Venison Chunks
- Fresh Chilli
- Fresh Chillies
- Hoisin Sauce
- Kewpie Mayo
- Lemon Juice
- Pickled Ginger
- Spring Onion
- Spring Onions
- White Sesame Seeds
- Wonton Wrappers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MEAL PREP
Boil the kettle. Place the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and place in a bowl. Add the spring onion whites, the sliced cabbage, the lemon juice (to taste), and seasoning to the bowl. Toss until combined and set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY VENISON
Return the pan to medium-high heat with a drizzle of oil. When hot, add the venison chunks and fry until browned, 2-3 minutes (shifting occasionally). In the final minute, add the hoisin sauce. Remove from the pan, place in a bowl, along with the sauce, and cover to keep warm.
NACHOS, IS THAT YOU?
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, add the wonton triangles and fry until crispy and golden, 30-60 seconds per side. Drain on paper towel and season.
YOU GOT ME WONTON MORE!
Make a bed of wonton nachos. Top with the cabbage salad and the hoisin venison (and any remaining hoisin sauce). Drizzle over the loosened mayo. Sprinkle over the chopped pickled ginger, the spring onion greens, the sliced chilli (to taste), and the toasted sesame seeds. Get munching, Chef!
Edamame Beans - 50g
Spring Onion - 1
Cabbage - 100g
Lemon Juice - 15ml
Kewpie Mayo - 30ml
White Sesame Seeds - 10ml
Free-range Venison Chunks - 150g
Hoisin Sauce - 50ml
Wonton Wrappers - 5
Pickled Ginger - 10g
Fresh Chilli - 1
MEAL PREP
Boil the kettle. Place the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and place in a bowl. Add the spring onion whites, the sliced cabbage, the lime juice (to taste), and seasoning to the bowl. Toss until combined and set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY VENISON
Return the pan to medium-high heat with a drizzle of oil. When hot, add the venison chunks and fry until browned, 2-3 minutes (shifting occasionally). In the final minute, add the hoisin sauce. Remove from the pan, place in a bowl, along with the sauce, and cover to keep warm.
NACHOS, IS THAT YOU?
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, add the wonton triangles and fry until crispy and golden, 30-60 seconds per side. Drain on paper towel and season.
YOU GOT ME WONTON MORE!
Make a bed of wonton nachos. Top with the cabbage salad and the hoisin venison (and any remaining hoisin sauce). Drizzle over the loosened mayo. Sprinkle over the chopped pickled ginger, the spring onion greens, the sliced chilli (to taste), and the toasted sesame seeds. Get munching, Chef!
Edamame Beans - 100g
Spring Onion - 1
Cabbage - 200g
Lemon Juice - 30ml
Kewpie Mayo - 60ml
White Sesame Seeds - 20ml
Free-range Venison Chunks - 300g
Hoisin Sauce - 100ml
Wonton Wrappers - 10
Pickled Ginger - 20g
Fresh Chilli - 1
MEAL PREP
Boil the kettle. Place the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and place in a bowl. Add the spring onion whites, the sliced cabbage, the lemon juice (to taste), and seasoning to the bowl. Toss until combined and set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY VENISON
Return the pan to medium-high heat with a drizzle of oil. When hot, add the venison chunks and fry until browned, 3-4 minutes (shifting occasionally). In the final minute, add the hoisin sauce. Remove from the pan, place in a bowl, along with the sauce, and cover to keep warm.
NACHOS, IS THAT YOU?
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, add the wonton triangles and fry until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
YOU GOT ME WONTON MORE!
Make a bed of wonton nachos. Top with the cabbage salad and the hoisin venison (and any remaining hoisin sauce). Drizzle over the loosened mayo. Sprinkle over the chopped pickled ginger, the spring onion greens, the sliced chilli (to taste), and the toasted sesame seeds. Get munching, Chef!
Edamame Beans - 150g
Spring Onions - 2
Cabbage - 300g
Lemon Juice - 45ml
Kewpie Mayo - 90ml
White Sesame Seeds - 30ml
Free-range Venison Chunks - 450g
Hoisin Sauce - 150ml
Wonton Wrappers - 15
Pickled Ginger - 30g
Fresh Chillies - 2
MEAL PREP
Boil the kettle. Place the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and place in a bowl. Add the spring onion whites, the sliced cabbage, the lemon juice (to taste), and seasoning to the bowl. Toss until combined and set aside. In a separate bowl, loosen the mayo with water in 5ml increments until drizzling consistency.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until lightly browned, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
VERY VENISON
Return the pan to medium-high heat with a drizzle of oil. When hot, add the venison chunks and fry until browned, 3-4 minutes (shifting occasionally). In the final minute, add the hoisin sauce. Remove from the pan, place in a bowl, along with the sauce, and cover to keep warm.
NACHOS, IS THAT YOU?
Return the pan, wiped down, to high heat with enough oil to cover the base. When hot, add the wonton triangles and fry until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
YOU GOT ME WONTON MORE!
Make a bed of wonton nachos. Top with the cabbage salad and the hoisin venison (and any remaining hoisin sauce). Drizzle over the loosened mayo. Sprinkle over the chopped pickled ginger, the spring onion greens, the sliced chilli (to taste), and the toasted sesame seeds. Get munching, Chef!
Edamame Beans - 200g
Spring Onions - 2
Cabbage - 400g
Lemon Juice - 60ml
Kewpie Mayo - 125ml
White Sesame Seeds - 40ml
Free-range Venison Chunks - 600g
Hoisin Sauce - 200ml
Wonton Wrappers - 20
Pickled Ginger - 40g
Fresh Chillies - 2
Woolies Products in this dish
