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How about instead of the traditional Mexican fare, we switch it up with a little Thai fusion? The result is a tangy, sweet and sour flavorful wrap.
|Prawns (peeled, deveined)||20 pieces|
|Tortilla Wraps||6 sheets|
|Ginger Paste||15g (1 sachet)|
|Tamarind Paste||15g (1 sachet)|
|Chilli Tamarind sauce||2 tbsp|
|Spring Onions||3 stems|
|Cucumber (julienned)||½ piece|
|Carrot (grated)||½ piece|
Season cream cheese
Mix the cream cheese and the Chilli Tamarind sauce in a bowl. Next, add the minced spring onions. And then keep in the refrigerator for about 30 minutes.
Stir-fry the shrimps
Stir-fry the minced shallot and the minced garlic in a pan on medium heat. Add 20 shrimps to the pan, then stir in the ginger sauce and the tamarind sauce. Stir-fry the contents until the shrimp are cooked through and turn pink.
Warm up tortillas
Place the tortillas in a dry pan (no oil) over medium heat and cook them for about 15 seconds on each side. Alternatively, you can also microwave the tortillas in 30-second bursts until they are warmed through.
Roll the wraps
Remove your seasoned cream cheese mix from the refrigerator and spread it on the tortillas. Dress each tortilla with lettuce, avocado, carrot and cucumber and shrimps. Fold in the sides and roll the wrap tightly from bottom to top.