Asian-Inspired Wonton Nachos

Posted by Keejays Limited on

Bored of the same old nacho recipe? Try our version with a delicious Asian twist. We use wonton skins (or filo pastry) to make our own “nachos” before topping them with kimchi, the traditional Korean side-dish made from salted and fermented vegetables, and a drizzle of our Chinese Curry Sauce.
These are served with a dip made from pinto beans also infused with our Chinese Curry Sauce

Goldfish Brand Wonton Nachos


Serves: 2
Prep time: 15 minutes 
Cooking time: 40 minutes 
Chef's tip: If you want to make this even hotter, use our Hot & Spicy Curry Sauce instead. 


  • 65g Chinese Curry Sauce 
  • 100g wonton skins (or filo pastry - 3 x layers per one wonton skin) 
  • 400g pinto beans 
  • 1 onion 
  • 2 spring onions, finely sliced 
  • 70g grated cheddar cheese (or another hard cheese) 
  • 200g kimchi (or sauerkraut mixed with garlic, ginger and chilli paste) 
  • 2 tbsp pickled jalapenos (or pickled green pepers) 
  • Sunflower oil for frying 


  •  Finely chop the onion and add to a medium-size saucepan with a splash of oil over a medium/low head. Cook until soft but not coloured. 
  • Add 40g of Chinese Curry Sauce and 100ml water to the onions. Whisk to combine, and keep over the heat to reduce to a thick sauce. 
  • Add the beans, and cook for around 10-15 minutes. 
  • Add the remaining Chinese Curry Sauce and 100ml hot water to a small saucepan and whisk until you have a velvety sauce. 
  • Cut the wonton squares in half to make two triangles. Heat the oil in a saucepan, and deep fry the wonton skins until crispy. Drain on a paper towel / kitchen roll. 
  • Pre-heat the grill to a medium/hot setting. Place the wonton skins in a large, oven-proof dish and top with the kimchi and jalapenos. Sprinkle over the cheese and place under the grill until it has melted, bubbling and a nice, golden brown colour.
  • To serve, sprinkle with the spring onions, drizzle over the Chinese Curry Sauce and serve alongside the beans to dip into. 

Buy our Chinese Curry Sauce here: 


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