2/3 cup (160 ml) salted blanched peanuts, finely chopped
1/2-inch (1.3-cm) piece ginger root, finely grated
1/3 cup (80 ml) drained canned bamboo shoots, roughly chopped
1/3 cup (80 ml) drained canned water chestnuts, sliced
1/4 cup (60 ml) roughly chopped fresh coriander
3 tbsp (45 ml) sweet chili sauce
Juice of half a lime
1 tsp (5 ml) liquid honey
1/2 tsp (2 ml) Nam Pla or Indonesian fish sauce
12 oz (345 g) peeled, cooked large shrimp
2 green onions, finely sliced
1 shallot, finely chopped
4 large flour tortilla wraps


In a large bowl, stir together peanuts, ginger, bamboo shoots, water chestnuts, coriander, chili sauce, lime juice, honey, and fish sauce.

Add shrimp, green onions and shallots.

Divide mixture among tortillas, wrap and serve.




This recipe is from How To Cook Fish -


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