Rice and shrimp wraps perfect appetizer or munchy with drinks
THE CANADIAN PRESS
Light zesty rice and shrimp wraps are a perfect dinner appetizer or cocktail munchy. Thai sweet chili sauce and mandarin oranges give these pretty morsels a special flavour.
INGREDIENTS
- 1 can (284/11 oz) mandarin oranges, drained and juice reserved
- Water
- 15 ml (3 tsp) vegetable oil, divided
- 5 ml (1 tsp) salt
- 250 ml (1 cup) jasmine or long-grain white rice
- 30 ml (2 tbsp) Thai sweet chili sauce
- 500 g (1 lb) medium shrimp, peeled and deveined
- 12 leaves of bibb or iceberg lettuce
- 250 ml (1 cup) matchstick or shredded carrots
DIRECTIONS
- Combine reserved mandarin orange juice with enough water to equal 500 ml (2 cups) of liquid. In a medium saucepan, bring juice mixture, 5 ml (1 tsp) of the oil and salt to a boil over medium-high heat. Stir in rice, cover and reduce heat to simmer. Cook for 15 minutes or until liquid is absorbed. Stir mandarin oranges and sweet chili sauce into cooked rice.
- Meanwhile, in a large skillet, heat remaining 10 ml (2 tsp) of oil over medium heat. Add shrimp and sauté just until cooked through, 4 to 5 minutes. Arrange lettuce leaves on large platter. Spoon rice mixture into centre of each lettuce leaf. Top with carrots and shrimp. Drizzle additional chili sauce on top, if desired.
Yield: Makes 6 servings
Source: www.riceinfo.com
