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    You are in: Home / Deep-fried / Asian Nachos With Pecorino, Cheddar & Shrimp Recipe
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    Asian Nachos With Pecorino, Cheddar & Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    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)

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    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


    1. 1
      1. In a small pot (medium high heat) add cooking oil.
    2. 2
      2. 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.
    3. 3
      3. In a saute' pan on medium heat, warm up the salsa with 1/2 of the garlic and the cheddar cheese.
    4. 4
      4. As the cheese begins to melt, begin frying your triangles. Remove when lightly golden using a slotted spoon. Dry on paper towels.
    5. 5
      5. Transfer your triangles to a serving dish.
    6. 6
      6. Return to your salsa-cheese mixture. Add black beans. Cook 1 minute.
    7. 7
      7. 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.
    8. 8
      8. For the plum-lemongrass barbecue sauce: Combine plum sauce, lemongrass, ginger, water, chili paste, soy sauce, ketchup and whisk.
    9. 9
      9. Plating: Using a serving spoon, scoop and drizzle the salsa mixture over the triangles.
    10. 10
      10. Top with shrimp and more of the mixture.
    11. 11
      11. Garnish with scallions and cilantro.
    12. 12
      12. Serve the barbecue sauce on the side or drizzled on top,.

    Ratings & Reviews:


    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:

    pecorino cheese

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