Recipe for cooking Thai Shrimp Wraps

Recipes from Thailand :: Thai Main Dish Seafood

1/2 tsp. canola (or other vegetable) oil
Dash of salt
1/2 c. instant rice
1 c. peeled and de-veined cooked tiny bay shrimp
1 med. carrot, shredded
2 scallions, thinly sliced
1/4 c. bottled Asian peanut sauce
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh mint
1 Tbsp. fresh lime juice
1 tsp. soy sauce
2 burrito-size flour tortillas, preferably spinach-flavored

In a small saucepan, bring 1/2 c. water to a boil over med. heat. Add oil and salt. Stir in rice. Cover and remove from heat. Let stand, covered, until water is absorbed, about 5 mins. Fluff rice with a fork, transfer to a bowl and set aside to cool.

Add shrimp, carrot, scallions, peanut sauce, cilantro, mint, lime juice and soy sauce to rice. Toss gently to mix.

Wrap tortillas in damp paper towels and heat in a microwave oven on high until soft, about 15 seconds. Spoon half of shrimp mixture onto lower third of one tortilla to form a 2 x 5-in. rectangle. Fold in sides to enclose filling, then firmly but gently roll up. Repeat with remaining tortilla and filling. Cut wraps in half on the diagonal and serve.

Serves 2.