Chef Beorn Hockenhull's Note:
These nachos are made from won ton wraps. I cut them into triangles and fry them to a light golden brown. Traditionally, Chinese restaurants will create a "giveaway" snack by frying up leftover noodles or wonton pieces. These snacks have become so popular, some restaurants have added this snack to their menus. One restaurant, a non-Asian restaurant called Romano's Macaroni Grill did a playful spin by topping these crisps with asiago and parmesan cheeses, bell peppers, chicken, and green onions. My version has a more-dramatic presentation and features garlicky Black Tiger Shrimp, Pecorino and Cheddar Cheeses, a black bean and Thai aromatic trinity (see recipe below). I serve this with a lemongrass-plum bbq sauce. TIP: When assembling the dish, alternate in layers (crisps, salsa, shrimp)
My Private Note
Units: US | Metric
- 5 ounces wonton wrappers
- 2 cups vegetable oil (for frying)
- 1 ounce bell pepper (any color, cut fine julienne)
- 3 ounces black beans (canned, drained)
- 4 ounces salsa
- 3 ounces cheddar cheese (finely shredded)
- 1 ounce minced garlic
- 1 tablespoon scallion
- 1 tablespoon cilantro (optional)
- 1 tablespoon pecorino cheese (shaved or shredded)
- 8 ounces shrimp (deveined and shelled)
- 2 ounces plum sauce (check the Asian aisle at your grocery store)
- 1 tablespoon crushed lemongrass
- 1 teaspoon ginger (freshly shredded)
- 3 ounces water (as needed to thin out plum sauce)
- 1/8 teaspoon chili paste (in the Asian aisle at your market)
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- 11. In a small pot (medium high heat) add cooking oil.
- 22. While the oil is warming, Cut 5 won ton wrappers into triangles. Big triangles make for a more dramatic presentation, but if you're serving more people, slice them into smaller triangles.
- 33. In a saute' pan on medium heat, warm up the salsa with 1/2 of the garlic and the cheddar cheese.
- 44. As the cheese begins to melt, begin frying your triangles. Remove when lightly golden using a slotted spoon. Dry on paper towels.
- 55. Transfer your triangles to a serving dish.
- 66. Return to your salsa-cheese mixture. Add black beans. Cook 1 minute.
- 77. While the beans are warming, Grab a saute pan and cook the shrimp in a little butter til bright orange. This should only take a minute or so.
- 88. For the plum-lemongrass barbecue sauce: Combine plum sauce, lemongrass, ginger, water, chili paste, soy sauce, ketchup and whisk.
- 99. Plating: Using a serving spoon, scoop and drizzle the salsa mixture over the triangles.
- 1010. Top with shrimp and more of the mixture.
- 1111. Garnish with scallions and cilantro.
- 1212. Serve the barbecue sauce on the side or drizzled on top,.
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Nutritional Facts for Asian Nachos With Pecorino, Cheddar & Shrimp
Serving Size: 1 (329 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 2569.7
- Calories from Fat 2116
- Total Fat 235.1 g
- Saturated Fat 37.8 g
- Cholesterol 271.8 mg
- Sodium 2039.8 mg
- Total Carbohydrate 74.1 g
- Dietary Fiber 5.9 g
- Sugars 4.5 g
- Protein 47.4 g
The following items or measurements are not included: