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Asian Nachos With Pecorino, Cheddar & Shrimp

Asian Nachos With Pecorino, Cheddar & Shrimp reads umami 5.1, salinity 4.2 and sweetness 4.1 on Palate's 0–10 flavor X-ray — a Fusion main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.1 / 10
• Sweet & Fruity — 5.2 / 10
• Sour & Bright — 3.7 / 10
• Bitter & Earthy — 1.8 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 5.1 · Salinity 4.2 · Sweetness 4.1 · Allium 3.9 · Richness 3.8 · Heat 3.6 · Fruity 3.4 · Sourness 3.0 · Herbaceous 3.0 · Marine & Briny 2.6 · Funk & Ferment 2.4 · Citrus 2.4 · Earthy 1.7 · Warm Spice 1.6 · Floral 1.4 · Nutty 0.9 · Bitterness 0.8

What's in it (18)

• 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

Time & effort: about 40 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 187.2 kcal, 9.3 g protein, 8.6 g fat, 18.6 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (30 steps)

1. 1.
2. In a small pot (medium high heat) add cooking oil.
3. 2.
4. While the oil is warming, Cut 5 won ton wrappers into triangles.
5. Big triangles make for a more dramatic presentation, but if you're serving more people, slice them into smaller triangles.
6. 3.
7. In a saute' pan on medium heat, warm up the salsa with 1/2 of the garlic and the cheddar cheese.
8. 4.
9. As the cheese begins to melt, begin frying your triangles.
10. Remove when lightly golden using a slotted spoon.
11. Dry on paper towels.
12. 5.
13. Transfer your triangles to a serving dish.
14. 6.
15. Return to your salsa-cheese mixture.
16. Add black beans.
17. Cook 1 minute.
18. 7.
19. While the beans are warming, Grab a saute pan and cook the shrimp in a little butter til bright orange.
20. This should only take a minute or so.
21. 8.
22. For the plum-lemongrass barbecue sauce: Combine plum sauce, lemongrass, ginger, water, chili paste, soy sauce, ketchup and whisk.
23. 9.
24. Plating: Using a serving spoon, scoop and drizzle the salsa mixture over the triangles.
25. 10.
26. Top with shrimp and more of the mixture.
27. 11.
28. Garnish with scallions and cilantro.
29. 12.
30. Serve the barbecue sauce on the side or drizzled on top,.

Dishes with a similar flavor shape

• Redfish Courtbouillon — Cajun/Creole
• Tacos al Pastor — Mexican
• Gazpacho-Style Shrimp — Spanish
• Shrimp Creole — Cajun/Creole
• Fried Shrimp Po'Boy with Remoulade — Cajun/Creole · Creole

Keep reading: what umami, salinity, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.