Shrimp Wraps

Scrumptious with Chilli Tamarind sauce!



30 minutes

Ingredients   Servings: 6 wraps

Shrimp Wraps with Tamarind
Shrimps (peeled and deveined)  20 pieces
Tortilla Wraps6 sheets
Ginger Paste15g (1 sachet)
Tamarind Paste15g (1 sachet)
 Chilli Tamarind sauce2 tbsp
Cream cheese200g
 Spring Onions3 stems
Lettuce6 leaves
Avocado 1/2 piece
Cucumber (julienned)1/2 piece
 Carrot (grated)1/2 piece
Garlic 1 clove
 Shallot 1 piece


Shrimp Wraps with Tamarind

1. 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.

Shrimp Wraps with Tamarind

2. 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.

Shrimp Wraps with Tamarind

3. 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.

Shrimp Wraps with Tamarind

4. 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.

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