Why this recipe works with wonton chips:
Wonton chips are thinner and crispier than regular nachos, which makes them perfect for holding toppings without getting soggy. Their light texture adds extra crunch to every bite. Pairing it perfectly with this recipe
Servings: 2
Time: 15 minutes
Ingredients:
- Torez Wonton Chips
- 200g ground pork
- 12 fried wonton sheets
- 2 shallots, thinly sliced
- 22ml fresh lime juice (approx. 1.5 tbsp)
- 15ml fish sauce (1 tbsp)
- 8g toasted rice powder (khao khua) (1 tbsp)
- 1g dried chilli flakes (½ tsp)
- 10g fresh mint leaves
- 8g fresh coriander, chopped
- 2 spring onions, sliced
- 22ml water (approx. 1.5 tbsp)
Instructions:
- Cook the pork: In a pan over medium heat, add the water and ground pork. Break it apart and cook, stirring, until just cooked through with no pink remaining. Remove from heat immediately, don’t let it dry out. (~5 min)
- Season the larb: While the pork is still warm, add the lime juice, fish sauce, toasted rice powder, and chilli flakes. Toss well to combine. Taste and adjust. It should be tangy, salty, and a little spicy.
- Add the herbs: Fold in the shallots, mint, coriander, and spring onions. Toss gently. The herbs should stay fresh and vibrant.
- Serve on wonton sheets: Spoon a heaping tablespoon of larb onto each wonton sheet. Serve immediately so the sheets stay crispy.
