Search for anything:

Warm Prawn And Mango Wrap

shrimp

1/2 package (2-oz) rice or bean vermicelli
1/2 cup light mayonnaise
1 tablespoon hoisin sauce
1 tablespoon butter or margarine
2 cloves garlic; minced
12 large raw shrimp; peeled, deveined
1/2 teaspoon dried red chili flakes
4 10-inch flour tortillas
1 medium mango; peeled, sliced
1 medium avocado; peeled, sliced
4 green onions; cleaned
1 bunch daikon sprouts or watercress; rinsed, dried

Place rice or bean vermicelli in a medium bowl; add hot water to cover. Set aside; allow to rehydrate (about 10 minutes). Rinse with cold water; drain well, set aside. In a small bowl, mix together mayonnaise and hoisin sauce; set aside. In a skillet, melt butter or margarine over medium-high heat; add garlic, shrimp and chili flakes; sauté until shrimp are translucent (about 1 minute). For each wrap, divide and place on tortilla in this order: rice/bean vermicelli, mango and avocado slices, trimmed whole green onion, daikon sprouts and warm prawns. Dollop mayonnaise mixture over ingredients. Fold or roll tortilla to enclose filling. Try this with shredded Chinese barbecued duck!

Contributor: Nathan Fong - Save-on-Foods' Appeal

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU