Simple Way to Chili Nachos

Asian Shrimp Nachos

Season with salt and pepper, then add chopped hot dogs and continue.

Recipe Summary Asian Shrimp Nachos

A crispy, spicy, and sweet dish that's light and fresh. With Asian-inspired flavors and a winning texture, this shrimp recipe is as unique as it is fun. A guaranteed hit. The pre-cleaned shrimp at the grocery store and pre-cut and mixed coleslaw makes this a breeze.

Ingredients | Chili Nachos

1 ½ cups canola oil for frying

20 wonton wrappers

salt to taste

2 pounds uncooked medium shrimp, peeled and deveined

1 ½ cups cornstarch

1 (8.5 ounce) package coleslaw mix

3 tablespoons finely sliced green onions

1 cup yum yum sauce

1 cup sweet chili sauce

Directions

Heat oil in a cast iron skillet or deep fryer over medium-high heat. Fry wonton wrappers in the hot oil for about 1 minute. Flip and fry until golden brown, about 1 minute more. Transfer to a plate lined with paper towels and sprinkle with salt while piping hot.

Cut each shrimp into 4 small pieces and place in a bowl. Toss with cornstarch. Increase heat under skillet to medium-high and fry coated shrimp in batches until crisp, about 6 minutes. Transfer to a plate lined with paper towels.

Top each fried wonton with a small amount of coleslaw mix and a pinch of green onion. Drizzle generously with yum yum sauce.

Toss fried shrimp and chili sauce in a bowl; place a portion of shrimp on top of each wonton.

You can use potato starch in place of cornstarch.

Editor's Notes:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.

Info | Chili Nachos

prep: 15 mins cook: 20 mins total: 35 mins Servings: 20 Yield: 20 bites

TAG : Asian Shrimp Nachos

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