Thai Shrimp Wrap with Sticky Rice And Peanut Sauce

1 servings

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Thai Shrimp Wrap with Sticky Rice And Peanut Sauce Ingredients

1 1/2 c Sticky rice 375 mL	1 tb Vegetable oil 15 mL
2 c Cold water 500 mL	2 Cloves garlic; finely
PEANUT SAUCE	1 tb Chopped fresh ginger root 15
1/3 c Peanut butter 75 mL	1 Carrot; cut into thin
2 tb Fish sauce or soy sauce 25	; strips 1
2 tb Rice vinegar 25 mL	1 Stalk celery; cut into thin
1 tb Honey 15 mL	; strips 1
1 tb Sesame oil 15 mL	1 Red pepper; cut into thin
1 ts Hot Chinese chili paste 5 mL	; strips 1
1/3 c Water 75 mL	3 Green onions; sliced 3
TO COOK	1/3 c Fresh cilantro; coarsely
1 1/2 lb Shrimps; cleaned and	; mL
; butterflied 750 g	8 Flour tortillas 8; (10

Instructions for Thai Shrimp Wrap with Sticky Rice And Peanut Sauce

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.

Main Ingredient: ShrimpCuisine: Uncategorized