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ASIAN NACHOS WITH WASABI CREAM DRIZZLE
OVER FRIED WONTON CHIPS
4 parts asian sweet chile sauce*
6 parts sweet soy sauce* (I use ABC Sweet Soy Sauce Medium)
4 parts chunky peanut butter
2 parts pickled ginger strips (with 3-4 tsp of juice in jar)*
1 part low sodium soy sauce
3 parts lime juice
1 part chopped garlic
salt and pepper to taste
Pre-cut precooked chicken cubes
Heat in saucepan and mix ingredients thoroughly. All amounts are estimates. Keep adding ingredients as needed until it has a sweet, spicy, peanuty taste. Consistency should be syrupy.
Sauté chicken cubes until warm, add sauce, heat for 2-3 minutes to coat chicken with sauce.
WONTON CHIPS
Buy wonton wrappers, cut the wrappers into 1/2 inch strips and fry, drain on paper towels. Fry very quickly in lightest oil you have (I bought oil used for tempura at Asian grocery store). Final product should be lightly-cooked, light brownish chips (like you sometimes get at a Chinese restaurant to munch on while waiting for food).
WASABI CREAM SAUCE
4 TBSP butter, melted
8 TBSP heavy cream
4 tsp lemon juice
8-12 TBSP wasabi paste* (comes in a tube, add the most if you like wasabi kick)
2 tsp dark soy sauce
4 tsp rice wine vinegar
salt and pepper to taste
Pour the butter into a small pan and set over a high heat. Stir in the cream, lemon juice and let it bubble for 2 minutes. Take it off the heat and set it aside for a minute or two. Mix in the wasabi paste, soy sauce, vinegar. Taste it, you may like to add salt and pepper, maybe a little more wasabi paste if not hot enough for you.
*You will have to buy these items at an Asian grocery store. Do not substitute regular soy sauce for sweet soy sauce (very difficult to find where I live, but I found it, brand I use is called ABC Sweet Soy Sauce). Do not substitute regular ginger for pickled ginger strips—you need the juice in the jar as well as the strips.
To serve, spread wonton chips on platter, pour chicken/sauce mixture over. Drizzle wasabi cream over that. Optional: May want to add crushed peanuts sprinkled on top.
