bits and pieces

Friday, November 15, 2013

Wonton Nachos Two Ways: Seared Tuna and Fresh Shrimp

'nachos' with seared AHI tuna

Who doesn't love nachos? MONSTERS don't love nachos.

If your read one of last week's posts, you will know that I recently purchased some wonton wrappers. It went smashingly well.

Now as amazing as those kimchi perogies were, you can't reaaaaaaaaally have kimchi perogies 3 times a week (2 is OK). So after 2 rounds of perogies, I had all these wonton wrappers left over and thought to myself 'hmmmm. what's a girl to do?' Nachos!

Now I can't take all the credit for these - I have seen these on menus before. But none were as good as mine. The wontons aren't the real star here - much like 'normal nachos' it's whatever you top themw ith that makes them amazing.

I've done them two ways here - with seared tuna, avocado, tomato, jalapeno and the other with shrimp, mango, cucumber, jalapeno (basically whatever I had left over to top the nachos with). They're really not that different other than the protein being switched out, but I took photos of both so now you have to look at them. The thing I like most about them is the familiar nacho medium with the surprise asian flavour. Who says nachos have to be texmex all the time?

ingredients:
wonton wrappers!
some oil to brush your wrappers with!
1/2 cup protein of your choice (or you can omit this for vegetarian-y goodness)
1/4 cup of avocado, diced
1/4 cup of cucumber, diced
1/4 cup of mango, diced
1/4 cup of tomato, diced
1/2 a jalapeno, grated. Yep grated. Just with a regular old cheese grater.
1/3 of a cup of peanut drizzle

other things you will need:
things to cook your protein (pan/pot/whatever)
a non-stick baking sheet for your wontons/baking sheet topped with parchment paper
a pastry brush
a knife + cutting board
a pot for making your peanut drizzle

  1. Preheat your oven to 400 degrees.
  2. While it heats, dice all of your various toppings.
  3. Lay out your wontons on the baking tray (I highly recommend parchment paper) and brush with oil. I just made X's on them and left it at that.
  4. Once your oven is ready, pop them for about 4-5 minutes.
  5. While they're cooking make your peanut drizzle. Check your wontons.
  6. Once they're browned up - pop them out and layer them, sprinkling with all of your various goodies. Do not touch the jalapeno and then touch your eyes. I do this every. single. time.
  7. Drizzle with peanutty goodness and enjoy. Serve to your friends. Become a legend.
Shrimp, cucumber, mango and jalapeno. Simple but so so good.

4 comments:

  1. nice posting.. thanks for sharing.

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  2. Wontons make the best nachos! I like to put oregano on them and top with chicken, sausage and a little bit of Alfredo sauce (and the other usual nacho toppings)

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  3. I know! Wonton nachos are probably my favourite discovery of 2013... I use them as nachos, cut them into triangles and dust them with zatar and use them as 'pita chips', quarter them and use 'em as crackers... stuff them and bake them as 'taquitos'! They're amazing!

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