| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Vegetables |
Thai |
Stern2 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Sticky rice 375 mL |
| 2 |
c |
Cold water 500 mL |
| 1/3 |
c |
Peanut butter 75 mL |
| 2 |
tb |
Fish sauce or soy sauce 25 mL |
| 2 |
tb |
Rice vinegar 25 mL |
| 1 |
tb |
Honey 15 mL |
| 1 |
tb |
Sesame oil 15 mL |
| 1 |
ts |
Hot Chinese chili paste 5 mL |
| 1/3 |
c |
Water 75 mL |
| 1 1/2 |
lb |
Shrimps; cleaned and |
|
|
; butterflied 750 g |
| 1 |
tb |
Vegetable oil 15 mL |
| 2 |
|
Cloves garlic; finely chopped 2 |
| 1 |
tb |
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 |
| 1/3 |
c |
Fresh cilantro; coarsely chopped 75 |
|
|
; mL |
| 8 |
|
Flour tortillas 8; (10 inch/26 cm) |
INSTRUCTIONS
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 3/4 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 1 1/4 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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