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Asian style wraps with shrimp and pork

By April 13, 2016 , , , ,

I've always had an affinity for Asian flavours. I guess my trips to China, Japan and Thailand really pushed my interest that one step forward. The one thing I do like about the recipes is that they can be simple to put together but the ultimate challenge is to get the flavours right. It's that combination of hot, sour, salty and sweet that has to be there otherwise you might as well not bother with the dish. 
This dish is yet another one of my "use up your leftovers" dishes, especially if I have leftover roast chicken or pork from the BBQ.

100g brown shrimp (Hollandse garnalen), if you can't get brown shrimp then small rose prawns will do
50g cooked pork fillet or chicken thigh, roughly chopped or minced
20g peanuts
half cucumber seeds removed and thinly sliced
1 medium sized carrot thinly sliced
2 scallions thinly sliced
50g fresh coriander roughly chopped

Mix all the ingredients  together in a bowl and place to one side while you make the dressing

To wrap the filling
Pack of rice paper wrappers soaked in warm water to soften

2 lime leaves
Juice 2 limes
5ml rice wine vinegar
5ml fish sauce
2ml sesame oil
5g  palm sugar
2g chilli flakes
2ml soy sauce
3g ginger finely sliced and diced
1 garlic clove finely grated

Mix all the ingredients together 

To finish the dish
Add 15ml of the the dressing to the filling and mix through
Place a rice paper wrapper on a damp cloth to stop it sticking to the table and place a dessertspoon of the filling in the middle, fold the sides over the filling and then roll into a thick cigar shape
Repeat until you have finished all the filling.


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