Prawn, Chilli, and Ginger Wrap – a delicious recipe with bread, prawns, chili sauce, ginger, garlic, coriander. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Soak the bread in water for 10 seconds and then squeeze out as much water as possible.
2
Put the bread pulp in a food processor with the prawns, chilli, ginger, garlic, coriander, and salt.
3
Blitz until combined.
4
Trim the tortilla to approximately 25cm x 13cm.
5
Fold it in half to form a square roughly the same size as the base of your sandwich toaster.
6
Unfold.
7
Spread one side of the tortilla rectangle with the prawn mixture leaving a 1cm clear margin around the edge.
8
Brush the rim of the tortilla with water and carefully fold it over and press the edges together to seal.
9
Place the sandwich carefully in the toaster, close the lid slowly and cook for 5 minutes until browned.
38
kcal
Calories
8
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 slice bread, 100 g prawns, 2 teaspoons chili sauce, ½ teaspoon ginger, and more.
Yes, Prawn, Chilli, and Ginger Wrap falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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