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Receta Thai Shrimp Wrap With Sticky Rice And Peanut Sauce

by Global Cookbook

Ingredientes

1 1/2 c. Sticky rice 375 mL 2 c. Cool water 500 mL 1/3 c. Peanut butter 75 mL 2 Tbsp. Fish sauce or possibly soy sauce 25 mL 2 Tbsp. Rice vinegar 25 mL 1 Tbsp. Honey 15 mL 1 Tbsp. Sesame oil 15 mL 1 tsp Warm Chinese chili paste 5 mL 1/3 c. Water 75 mL 1 1/2 lb Shrimps, cleaned and butterflied 750 g

1 Tbsp. Vegetable oil 15 mL 2 x Cloves garlic, finely minced 2 1 Tbsp. Minced fresh ginger root 15 mL 1 x Carrot, cut into thin strips 1 1 stalk celery, cut into thin strips 1 1 x Red pepper, cut into thin strips 1 3 x Green onions, sliced 3 1/3 c. Fresh cilantro, coarsely minced 75 mL 8 x Flour tortillas 8, (10 inch/26 cm)

Direcciones

1. Cook rice by rinsing a few times and placing in a large saucepan. Cover rice with cool water. Bring to a boil, reduce heat to medium and allow rice to cook till almost all water has evaporated or possibly been absorbed. Cover, reduce heat to low, and steam 10 min. Allow rice to rest 20 min.
2. Combine all ingredients for the sauce.
3. For the shrimp, heat oil in a wok or possibly large, deep skillet. Add in shrimp and cook till 3/4 done. Reserve. Return pan to heat, add in a bit more oil and garlic and ginger and cook about 20 seconds till fragrant. Add in carrots, celery, peppers and cook till vegetables begin to wilt about 5 min.
4. Add in sauce and shrimps. Heat thoroughly. Add in herbs.
5. Hot 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 c./300 mL filling in total for each.) Wrap tortilla around the filling. Serve casually.
6. NOTES : Makes 8 wraps

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