Healthy Alternative Recipes
Thai Shrimp Wrap

Ingredients

• 1½ cups basmati, Thai-scented or sticky rice
• 1¾ cups cold water
• 2 tbsp peanut butter
• 2 tbsp soy sauce or Thai fish sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• ½ tsp hot chili paste
• 1/3 cup water
• 1 tbsp vegetable oil
• 1½ lb shrimp, cleaned
• 2 cloves garlic, finely chopped
• 1 tbsp chopped fresh ginger root
• 1 large carrot, grated or cut in very thin sticks
• 1 stalk celery, cut in very thin sticks
• 1 sweet red pepper, cut in very thin slices
• 3 green onions, sliced diagonal
• 1/3 cup chopped fresh cilantro
• 8   10-inch/25 cm flour tortillas
  
  
  

Method

1. To cook rice, rinse with lots of cold water until water runs clear. 
2. Place rice with 1 3/4 cups/425 ml cold water in a medium saucepan and bring to a boil. 
3. Cook, uncovered, on medium heat until all the surface water disappears.
4. Reduce heat to the lowest setting, cover and steam for 5 to 10 minutes.
5. Remove from heat and allow to rest for 10 minutes. 
6. Fluff with a fork. Cool slightly.
7. Meanwhile, blend peanut butter, soy sauce, vinegar, honey, sesame oil and chili paste in a bowl, blender or food processor. 
8. Add water and blend until smooth.
9. Heat oil in a wok or large non-stick skillet on medium-high heat. 
10. Add shrimp, garlic and ginger. 
11. Cook for 1 minute. 
12. Add carrot, celery and red pepper. 
13. Cook for 1 more minute. 
14. Add peanut sauce and bring to a boil. 
15. Add green onions and cilantro. 
16. Shrimp should be cooked and vegetables should be slightly wilted.
17. Just before assembling, wrap tortillas in foil and place in a preheated 350F/180C oven for about 10 minutes. 
18. Place tortilla on work surface. Shape about 1/2 cup/125 ml rice in a "brick" shape and place in center of lower third of tortilla. 
19. Spoon about 3/4 cup/175 ml filling and sauce on top. Fold up bottom, fold in sides and roll up.
    

Recipe Notes

Makes 8 servings

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