Crispy Shrimp Tostada Stack

Yield: 10 individual portions

 

Sriracha Cream

1 ½ cup Sour cream

½ cup Sriracha Sauce

2 Tbsp. Lime Juice

 

1. Whisk together and transfer to squeeze bottles.

 

Salad Mix

1 qt. Shredded iceberg lettuce

1 cup Julienne Carrot 1 cup Cilantro leaves

1. Toss together in bowl.

 

Assembly

30 Wing Hing Won Ton Wraps, deep fried

2 ½ cup Tomato-Mango Salsa

15 Grilled Shrimp, split in half lengthwise

 

*Alternative: Wing Hing Shu Mai Wraps

 

At Service:

• Squeeze a tablespoon of Sriracha cream on plate, use this to adhere one fried Wing Hing Wraps on plate.

• Top this with ¼ cup salad mix and 1 tablespoon of salsa.

• Repeat with another wrapper, creating the second layer.

• Top this with the third wrapper, touch of lettuce, three shrimp halves and tablespoon of salsa.

• Garnish the stack and plate with squeeze of Sriracha cream.