Ingredients
-
5
-
2
-
1
-
3
-
4
-
3
-
1
-
1
-
1
-
1
-
8
-
2
-
1
-
1
-
3
Directions
Asian Nachos With Pecorino, Cheddar & Shrimp, 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), 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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Steps
|
1
Done
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1. in a Small Pot (medium High Heat) Add Cooking Oil. |
|
2
Done
|
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
Done
|
3. in a Saute' Pan on Medium Heat, Warm Up the Salsa With 1/2 of the Garlic and the Cheddar Cheese. |
|
4
Done
|
4. as the Cheese Begins to Melt, Begin Frying Your Triangles. Remove When Lightly Golden Using a Slotted Spoon. Dry on Paper Towels. |
|
5
Done
|
5. Transfer Your Triangles to a Serving Dish. |
|
6
Done
|
6. Return to Your Salsa-Cheese Mixture. Add Black Beans. Cook 1 Minute. |
|
7
Done
|
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
Done
|
8. For the Plum-Lemongrass Barbecue Sauce: Combine Plum Sauce, Lemongrass, Ginger, Water, Chili Paste, Soy Sauce, Ketchup and Whisk. |
|
9
Done
|
9. Plating: Using a Serving Spoon, Scoop and Drizzle the Salsa Mixture Over the Triangles. |
|
10
Done
|
10. Top With Shrimp and More of the Mixture. |
|
11
Done
|
11. Garnish With Scallions and Cilantro. |
|
12
Done
|
12. Serve the Barbecue Sauce on the Side or Drizzled on Top,. |
