Thai Shrimp Wraps

Easy | Mild | 30 min | Makes 6 wraps

How about instead of the traditional Mexican fare, we switch it up with a little Thai fusion? The result is a tangy, sweet and sour flavorful wrap.


Thai Shrimp Wraps ingredients
 Prawns (peeled, deveined) 20 pieces
Tortilla Wraps 6 sheets
Ginger Paste 15g (1 sachet)
Tamarind Paste 15g (1 sachet)
 Chilli Tamarind sauce 2 tbsp
Cream cheese 200g
Spring Onions 3 stems
Lettuce 6 leaves
Avocado ½ piece
Cucumber (julienned) ½ piece
Carrot (grated) ½ piece
Garlic  1 clove
Shallot  1 piece


Shrimp Wraps

Season cream cheese

Mix the cream cheese and the Chilli Tamarind sauce in a bowl. Next, add the minced spring onions. And then keep in the refrigerator for about 30 minutes.

Shrimp Wraps

Stir-fry the shrimps

Stir-fry the minced shallot and the minced garlic in a pan on medium heat. Add 20 shrimps to the pan, then stir in the ginger sauce and the tamarind sauce. Stir-fry the contents until the shrimp are cooked through and turn pink.

Shrimp Wraps

Warm up tortillas

Place the tortillas in a dry pan (no oil) over medium heat and cook them for about 15 seconds on each side. Alternatively, you can also microwave the tortillas in 30-second bursts until they are warmed through.

Shrimp Wraps

Roll the wraps

Remove your seasoned cream cheese mix from the refrigerator and spread it on the tortillas. Dress each tortilla with lettuce, avocado, carrot and cucumber and shrimps. Fold in the sides and roll the wrap tightly from bottom to top.