Thai shrimp wrap with sticky rice and peanut sauce

1 servings

Ingredients

Quantity Ingredient
1½ cup Sticky rice 375 mL
2 cups Cold water 500 mL
⅓ cup Peanut butter 75 mL
2 tablespoons Fish sauce or soy sauce 25 mL
2 tablespoons Rice vinegar 25 mL
1 tablespoon Honey 15 mL
1 tablespoon Sesame oil 15 mL
1 teaspoon Hot Chinese chili paste 5 mL
⅓ cup Water 75 mL
1½ pounds Shrimps; cleaned and
; butterflied 750 g
1 tablespoon Vegetable oil 15 mL
2 Cloves garlic; finely chopped 2
1 tablespoon Chopped fresh ginger root 15 mL
1 Carrot; cut into thin
; strips 1
1 Stalk celery; cut into thin
; strips 1
1 Red pepper; cut into thin
; strips 1
3 Green onions; sliced 3
⅓ cup Fresh cilantro; coarsely chopped 75
; mL
8 Flour tortillas 8; (10 inch/26 cm)

Directions

PEANUT SAUCE

TO COOK

Cook rice by rinsing a few times and placing in a large saucepan. Cover rice with cold water. Bring to a boil, reduce heat to medium and allow rice to cook until almost all water has evaporated or been absorbed. Cover, reduce heat to low, and steam 10 minutes. Allow rice to rest 20 minutes.

Combine all ingredients for the sauce.

For the shrimp, heat oil in a wok or large, deep skillet. Add shrimp and cook until ¾ done. Reserve. Return pan to heat, add a bit more oil and garlic and ginger and cook about 20 seconds until fragrant. Add carrots, celery, peppers and cook until vegetables begin to wilt about 5 minutes.

Add sauce and shrimps. Heat thoroughly. Add herbs.

Warm tortillas. Arrange on a work surface and place a "brick" of rice in the center of each. Top with shrimp and sauce. (Use about 1¼ cups/300 mL filling in total for each.) Wrap tortilla around the filling. Serve casually.

Converted by MC_Buster.

NOTES : Makes 8 wraps

Converted by MM_Buster v2.0l.

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