Shrimp and Mango Wraps with Cilantro Dip
Ingredients
- For the wraps
- 100 grams Basmati rice
- salt
- 8 stalks green Asparagus
- 1 Mango
- 1 handful Arugula
- 4 Whole-wheat tortillas
- 100 grams cream cheese
- 12 King prawn (cooked, deveined and peeled)
- For the dressing
- 1 garlic clove
- 1 Lime
- 1 Tbsp sweet Chili sauce
- 3 Tbsps soy sauce
- 4 Tbsps olive oil
- 2 tsps freshly chopped cilantro
- 1 tsp honey
- salt
- peppers (from the mill)
- cilantro (for garnish)
Preparation steps
For the wraps: Rinse the rice and put in a pot with 200 grams (approximately 3/4 cup) of water and a pinch of salt. Cover and simmer for about 25 minutes. Allow to cool.
Peel the bottom third of the asparagus and simmer the asparagus in salt water for about 10 minutes, or until done. Drain. Peel the mango, cut the flesh away from the core and cut into strips. Rinse the arugula and pluck the leaves.
For the dressing: Peel the garlic and chop finely. Rinse the lime, juice and zest. Mix the lime juice with the garlic, the chili sauce, soy sauce, the oil, and the coriander. Season with honey, salt, and pepper.
Heat up the tortillas in a pan. Remove from the pan and brush with cream cheese. Distribute the rice, arugula, mango, asparagus, prawns and sprinkle with a little dressing. Roll each tortilla up and cut diagonally in half. Garnish with line zest and cilantro leaves.
Serve with the remaining dressing on the side.
