Crispy Shrimp Wonton Nachos with Pineapple Salsa
PREP 25 min CHILL 12 hr COOK 20 min SERVES 10-12
Crispy Shrimp Wonton Nachos with Pineapple Salsa.
Ingredients:
- 1 lb Longo’s Signature Raw Jumbo Black Tiger Shrimp (21-25 ct)
- 1 1/2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1 tsp sesame oil
- 1 pkg (400 g) wonton wrappers
- 3 cups Longo’s 100% Pure Canola Oil
- Fresh cilantro sprigs
Ingredients – Pineapple Salsa (makes about 2 cups):
- 1/2 fresh pineapple, finely diced
- 1 tomato, finely diced
- 1 jalapeño, seeded and minced or 1/4 Scotch bonnet pepper, seeded and minced
- 1/3 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1/4 tsp salt
Ingredients – Coconut Crema:
- 1 can (400mL) Longo’s Coconut Milk
- 1/4 cup sour cream
- 1/2 tsp lime zest
- 1 tsp lime juice
Ingredients – Sweet and Sour Sauce (makes about 1 3/4 cups):
- 1 cup pineapple juice
- 1/3 cup water
- 1/4 cup ketchup
- 1 1/2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
Directions:
COCONUT CREMA: Refrigerate coconut milk overnight. Spoon off thick cream from can and reserve liquid for another use. Whisk in sour cream, lime zest and lime juice. Season with pinch of salt; refrigerate until ready to serve.
PINEAPPLE SALSA: Toss together pineapple, tomato, jalapeno, cilantro, lime juice and salt. Cover and refrigerate for at least 1 hour for flavours to marry.
SWEET AND SOUR SAUCE: Whisk together juice, water, ketchup, vinegar, soy sauce and sugar in a saucepan. Bring to a simmer. Whisk together cornstarch and water; add to saucepan and whisk until thickened. Set aside.
COARSELY chop half of the shrimp with chef’s knife. Pulse remaining shrimp in food processor until coarse. Combine both shrimp in large bowl; add cornstarch, salt, pepper and sesame oil.
FILL centre of each wonton wrapper with 1 tsp of filling. Brush edge of wonton with water and seal to close in a triangle shape. Gather corners to make wonton shape. Repeat with remaining filling and wontons.
HEAT oil in deep skillet over medium-high heat and fry wontons in batches until golden on both sides. Remove to paper-towel-lined plate.
SERVE topped with Pineapple Salsa, Sweet and Sour Sauce, and Coconut Crema. Top with cilantro.
TIPS: Pineapple salsa and sweet and sour sauce can be made up to 1 day ahead.
PER SERVING (1/12th serving wonton nachos with salsa and sauce): 269 calories; 10 g protein; 9 g fat; 38 g carbohydrate; 1 g fibre; 14 g sugars; 531 mg sodium.