Ingredients:
For the Wonton Nachos
2 pcs Easy Eats Tinapang Tilapia Fillet, flaked
1 package wonton wrappers
4 pieces/triangles cream cheese, softened
1½ cups sweet corn — fresh, canned and drained, or thawed frozen
1 green chili, diced
1 small white onion, minced
4 stalks leeks, thinly sliced
1 tsp garlic powder or fresh minced garlic
1 tsp Worcestershire sauce
For the Spicy Mayo
2 tbsp mayonnaise
1 tbsp gochujang, sriracha, or paprika
1 tsp calamansi juice
½ cup sweet chili sauce
Procedure:
1. Make the filling.
In a large bowl, combine the flaked tilapia, cream cheese, sweet corn, green chili, onion, leeks, garlic, and Worcestershire sauce. Mix thoroughly until well combined.
2. Fill the wontons.
Place about 1 teaspoon to 1 tablespoon of filling in the center of a wonton wrapper.
3. Seal.
Lightly moisten the edges with water. Place another wonton wrapper on top and press the edges firmly to seal, making sure there are no air pockets or leaks.
4. Fry.
Heat about 2 inches of oil to 350°F (176°C). Fry the wontons for 2–3 minutes, turning halfway, until golden brown and crispy. Drain on a wire rack or paper towel.
5. Air-fryer option.
Arrange the wontons in a single layer and spray lightly with cooking oil. Air fry at 380°F (193°C) for 6–7 minutes, or until golden and crispy.
6. Make the spicy mayo.
Mix the mayonnaise, gochujang/sriracha/paprika, and calamansi juice until smooth. Keep the sweet chili sauce separate for drizzling.
7. Assemble.
Transfer the crispy wontons to a serving plate. Drizzle with spicy mayo and sweet chili sauce. Garnish with sliced green onions or leeks.
By: Chef Myles
