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Indonesian Prawn and Peanut Wrap
National Peanut Board
INGREDIENTS Serves 4
1 tablespoon lime juice
1⁄2 teaspoon fish sauce
1 teaspoon honey
1 shallot, finely chopped
1 tablespoon grated fresh ginger
3 tablespoons sweet chili sauce
4 tablespoons chopped fresh cilantro
2 green onions, thinly sliced
12 ounces cooked tiger prawns
1⁄2 cup roasted and salt-
ed American peanuts, finely chopped
2⁄3 cup canned bamboo shoots, drained and roughly chopped
2⁄3 cup canned sliced water chestnuts, drained
4 burrito size flour tortillas
PREPARATION
1. In a large bowl, whisk together the lime juice,
fish sauce, honey, shallot, ginger, sweet chili sauce, cilantro and green onions. Add the prawns, peanuts, bamboo shoots and water chestnuts and toss to com- bine.
2. Place 1⁄4 of the mixture on the bottom third of a tortilla. Fold in the sides of the tor- tilla, then roll the tortilla up tightly to enclose the filling, leaving the seam side down. Repeat with the remaining tortillas and filling.
162 – TASTE OF HOME