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Continue ShoppingThai Shrimp Wraps
Easy | Mild | 30 min | Makes 6 wraps
How about instead of the traditional Mexican fare, we switch it up with a little Thai fusion? The result is a tangy, sweet and sour flavorful wrap.
Ingredients
| Prawns (peeled, deveined) | 20 pieces |
| Tortilla wraps | 6 sheets |
| Ginger paste | 15 g (1 sachet) |
| Tamarind paste | 15 g (1 sachet) |
| Chilli tamarind sauce | 2 tbsp |
| Cream cheese | 200 g |
| Spring onions | 3 stems |
| Lettuce | 6 leaves |
| Avocado | ½ piece |
| Cucumber, julienned | ½ piece |
| Carrot, grated | ½ piece |
| Garlic | 1 clove |
| Shallot | 1 piece |
Method
1
Season Cream Cheese
Mix the cream cheese and chilli tamarind sauce in a bowl. Add the minced spring onions and refrigerate for about 30 minutes.
2
Stir-Fry the Shrimps
Stir-fry minced shallot and garlic in a pan over medium heat. Add the prawns, then stir in the ginger paste and tamarind paste. Cook until the prawns are pink and cooked through.
3
Warm Up Tortillas
Heat tortillas in a dry pan over medium heat for about 15 seconds each side, or microwave in 30-second bursts until warmed through.
4
Roll the Wraps
Spread the cream cheese mix on each tortilla. Add lettuce, avocado, carrot, cucumber, and prawns. Fold in the sides and roll tightly from bottom to top.