Cucumber and Shrimp Wraps
Wraps with cucumbers and shrimp filled is a recipe with fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g corn flour
- 1 pinch salt
- 50 ml milk
- 2 Eggs
- 0.5 cucumber
- 125 g pre‑cooked shrimp
- 250 g White cabbage
- Salt
- Pepper
- 50 ml Vegetable broth
- 50 ml whipping cream
- 0.5 tsp curry
- Chives
Instructions
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1.
Mix the corn flour with salt. Whisk in the milk and enough water until a thick batter forms, then beat in the eggs. Let the dough rest for 15 minutes, thinning it with a little more water if needed.
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2.
Wash the cucumber and cut into thin long strips. Trim the white cabbage, remove thick leaf tips, and slice into 1 cm wide ribbons. Sauté in oil, season with salt, pepper, and curry, then pour in vegetable broth and cream and simmer until soft. Stir in the shrimp and cook briefly, reducing the liquid as much as possible.
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3.
Heat a little oil in a pan. Pour a ladleful of batter into the hot pan, tilting to spread it thinly. Cook on medium heat until set, flip, finish cooking the other side, and transfer to a plate. Keep warm in a preheated oven at 100 °C. Repeat with remaining batter.
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4.
Fill each wrap with some cabbage‑shrimp mixture, top with cucumber sticks, roll up, and tie with a chive sprig.
