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Categories:
shrimp Kirby cucumber red onion rice wine vinegar lime juice fish sauce sugar mint pepper ground coriander salt white rice green leafy lettuce flour tortillas
Viewed: 42 - Published at: 7 years agoIngredients
- 10 medium shrimp, cooked,peeled,deveined and coarsely chopped
- 1 medium kirby cucumber, finely chopped
- 14 cup chopped red onion
- 3 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 teaspoons chopped of fresh mint
- 1 -2 jalapeno pepper, minced
- 1 teaspoon ground coriander
- 14 teaspoon salt (to taste)
- 1 cup cooked white rice
- 2 green leafy lettuce leaves, torn into bite-size pieces
- 2 large burrito-size flour tortillas, warmed
Method
- In a mixing bowl, add the shrimp, cucumber, onion, vinegar, lime juice, fish sauce, sugar, mint, jalapeno peppers, coriander, and salt; stir to combine.
- Let sit for 5 minutes Add the rice and lettuce; toss to coat.
- Lay warm tortillas on flat surface.
- Place half the salad mixture in a thick horizontal strip across the bottom third of each tortilla (don't let ingredients get too close the edges).
- Fold in the two sides of the tortilla and roll-up bottom to top (burrito-style).
- Cut in half on the bias and eat immediately.
