King Prawn Wraps
The fillings of this recipe is taken from a book called; ‘Real Mexican Food: Authentic recipes for burritos, tacos, salsas and more’, but I’ve swapped out their wheat / corn tortillas with these chickpea wraps instead, which are naturally gluten free and super quick to make.
King Prawn Wraps
Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Portions: 2 Ingredients: 6
INGREDIENTS
1 tbsp of butter
Chickpea Wraps (makes x2 pp)
300g raw king prawns (you could use already cooked for speed, but you won’t get the intensity of flavour)
Pinch of paprika (really makes a difference)
570g vegetable stir-fry mix (with beansprouts), OR 100g of shredded iceberg or romaine lettuce
2 garlic cloves
Juice of 1 lemon, cut into wedges
Handful of parsley or coriander
CHIPOTLE GARLIC MAYO
2 garlic cloves peeled
250ml/1 cup of mayonnaise
3-6 tbsp chipotle chilli paste
PICO DE GALLO - (tomato salsa) - optional
I say this is optional, because we already have the stir fry veg, so you could leave it out, but in my opinion the raw tomatoes bring a freshness to it.
1 beef tomatoes
1/3 white onion
1/4 cup of parsley or coriander
1/4 tsp of sea salt
DIRECTIONS
I always start off with removing that black vein in the prawns. It’s a bit of a pain and a bit fiddly, but it is their intestinal tract that carries waste and toxins just as ours does…. so you really don’t want to be eating that! Check out Jamie' Oliver’s quick video guide if you’re unsure how to do it.
Cook the prawns for no more than 60 seconds on each side, or they’ll over cook! So make sure you do all your other prep first!
For Chipotle garlic mayo. Put all the ingredients into a blender and blitz for 3 minutes until smooth. Decant into a bowl. For the tomato salsa, dice the tomatoes and onion about the same size and chop the leaves. Add into a bowl, with the salt and mix well.
Peel and slice your avocado and set aside.
Fry the stir fry veg on a medium heat in some olive oil, for 5 mins, or until it looks done. Careful not to let it go too soft, or you’ll loose the nutrients out of it. OR finely slice your lettuce.
Finally for the prawns. Melt the butter in a frying pan over a low heat, then fry the garlic, prawns and paprika for 2 mins. 60 seconds each side of the prawns, or they’ll be over cooked.
TO SERVE
Layer up the ingredients over the seaweed sheets; veggies or lettuce, Pico de Gallo, prawns, chipotle mayo and chopped parsley/coriander. Serve with lemon wedges to squeeze over.
Out of this world!
Enjoy!
