W48 - BYO - Global - Quick - Wrap - Shrimps
with orange and tomato salsa and avocado
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
2 stuk(s)
Witte tortilla
(Bevat: Tarwe, Gluten Kan bevatten: Mosterd, Soja)
80 gram
Garnalen
(Bevat: Schaaldieren)
100 gram
Rodekool, wittekool en wortel
1 bakje(s)
Pindakaas
(Bevat: Pinda's Kan bevatten: Noten)
½ stuk(s)
Limoen
20 ml
Sojasaus
(Bevat: Tarwe, Gluten, Soja)
10 gram
Gezouten pinda's
(Bevat: Pinda's Kan bevatten: Noten, Walnoten, Paranoten, Sesamzaad, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
½ stuk(s)
Avocado
½ stuk(s)
Sinaasappel
1 stuk(s)
Tomaat
Zelf toevoegen
½ el
Olijfolie
½ el
Honing [of plantaardig alternatief]
1.5 el
Water voor saus
naar smaak
Peper en zout
½ el
Extra vierge olijfolie
Instructies
- Preheat the oven to 200°C. Wrap the tortillas in aluminium foil and warm in the oven for 2 - 3 minutes.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Dice the tomato. Use a sharp knife to remove the skin and the white pith from the orange, and then dice the flesh. Add the tomato and orange to a bowl, then drizzle with extra-virgin olive oil and season to taste with salt and pepper.
- Quarter the lime. In a bowl combine the peanut butter, soy sauce, honey, the water for the sauce and the juice of 1 lime wedge per person.
- Combine half of the peanut sauce with the rainbow slaw mix and set aside.
- Pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat.
- Fry the shrimp for 3 minutes, or until done. Season with salt and pepper to taste, then remove from the pan and set aside.
- In the meantime, roughly chop the peanuts.
-
Serve the elements separately at the table and allow everyone to build their own meal or, if preferred, plate each dish directly.
