Seafood Wonton Nachos
Reserve some of the Sriracha Mayo for drizzling on the finished nachos for extra heat. Serve immediately after assembling so the fried wontons stay crispy. Use Ginger Soy Glaze for extra umami and skip additional salt if using it.
Time: Prep: 15 mins, Cook: 5 mins, Total: 20 mins
Servings: 6
Ingredients
- 6 oz jumbo lump crab (in a can or from seafood counter)
- 1/2 pound cooked shrimp (diced)
- 1 cup Sriracha Mayo (or equal parts Sriracha mixed with mayo or light mayo)
- 1 avocado
- 1/2 lime (juiced)
- 1/4 cup red onion (minced)
- 1/2 jalapeno (with seeds for heat, no seeds for no heat)
- 20 wonton wrappers (cut in half diagonally)
- vegetable oil (enough to fill a small skillet about 1 inch)
- Optional toppings: Sriracha Mayo, Ginger Soy Glaze, black sesame seeds, green onions, wasabi, pickled ginger
Instructions
- Mix the crab, shrimp, and a few spoonfuls of Sriracha Mayo together in a bowl until it's the consistency you like. Save the remaining Sriracha Mayo for drizzling on top.
- In another bowl mash the avocado, lime juice, red onion, and jalapeno. Add salt and pepper if you like, but if using the Ginger Soy Glaze that was enough salt for me.
- Fill a small skillet with about 1 inch of vegetable oil. Leave on medium heat for about 5 minutes. Test a wonton to see if oil is hot enough. Fry 3 wontons at a time. This only takes a few seconds. Once golden brown remove and lay on paper towel to drain.
- Plate your wonton nachos by topping with avocado mash first, then the shrimp and crab mixture, and additional toppings such as extra Sriracha Mayo, Ginger Soy Glaze, green onions, black sesame seeds, wasabi, or pickled ginger. Enjoy right away so they stay crispy.