Shrimp-Mango Wraps with Cilantro Dip

Ingredients

• 100 g basmati rice
• Salt
• 8 stalks of green asparagus
• 1 Mango
• 1 handful Arugula
• 4 wheat tortillas
• 100 g cream cheese
• 12 large cooked shrimp (pre‑shucked and peeled)
• 1 Garlic clove
• 1 untreated lime
• 1 tbsp sweet chili sauce
• 3 tbsp light soy sauce
• 4 tbsp olive oil
• 2 tsp freshly chopped cilantro leaves
• 1 tsp Honey
• Salt
• black pepper (ground)
• cilantro leaves for garnish

Instructions

1. 1.

   Rinse the rice and cook it with twice its volume of water and a pinch of salt for about 25 minutes until tender. Let cool.

2. 2.

   Peel the lower third of each asparagus stalk and boil the stalks in salted water for about 10 minutes. Shock in cold water, drain. Peel the mango, remove the pit, and slice into strips. Wash, dry, and tear the arugula into bite‑size pieces.

3. 3.

   For the dressing, finely chop the garlic. Grate the lime zest and squeeze out the juice. Whisk together lime juice, garlic, chili sauce, soy sauce, olive oil, cilantro, honey, salt, and pepper.

4. 4.

   Warm the tortillas briefly in a hot pan if desired. Spread a thin layer of cream cheese on each. Layer rice, arugula, mango, asparagus, and shrimp, then drizzle with dressing. Roll up, cut diagonally, and arrange on plates. Garnish with lime zest and cilantro leaves.

5. 5.

   Serve any remaining dressing on the side.