how to make chipotle prawn and guacamole rice paper wraps

by Sam on September 12, 2012

I get a bit eclectic with this recipe and mix Asian with Mexican cuisines. I like to do that sometimes. I have made roast chicken and avo Vietnamese rolls before which I wrapped in crunchy cos lettuce with an anchovy-spring-onion-mayo dressing. The were rather nice.

Rice paper is very neutral in flavour so serves as good ‘carrier to wrap a variety of food. Summer is around the corner and I didn’t  want anything bready.

The other reason I made this recipe is because I had an abundance of avocado’s that needed to be eaten. In season, what better way than to knock a quick and easy rustic gaucamole.

Mildly obsessed with chipotle, I cooked these fabulous sustainable tiger prawns in a simple marinade and pan fried with lime juice.

To make this marinade, I mashed up a chipotle chilli  and added about one tablespoon of  the adobo sauce it came in until I got a smoothish paste. I did this in the pestle and mortar. I then tossed the deveined, de headed and cleaned prawns in this sauce and allowed them to marinate for a while. The longer the better. * place the prawns in a plastic bag to coat with the marinade.

I made the gaucamole by simply smashing about three avos, adding chopped coriander (cilantro), finely sliced spring onions, chopped pickled jalapeno chillies (as much as you like) and adding salt and lime juice. Taste as you go and mix it up to your own taste. I like it green and rather chunky which gives the gaucamole texture and bite.

Heat a couple of tablespoons of sunflower or canola oil in a frying pan and fry the prawns quickly, turning them, until they turn pink and golden on the outside. If you don’t feel like going to all the trouble to make the wraps, the prawns are delicious on their own or with the guacamole.

Set aside and generously spritz with fresh lime juice and a sprinkle of sea salt flakes.

I also finely sliced cucumber into julienne strips as I wanted more crunch, and assembled the wraps by adding all three of these elements and then rolling them up.

To see more detail on how to roll them, check out the roast chicken wrap recipe.

Serve with wedges of lime and something really cold and delicious to drink. I think a mojito would be fabulous.

Oh, and if you are looking for chipotle in adobo sauce, Main Ingredient sells the real deal – check out their website.

I look forward to connecting with you again in the future.

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Leave a Comment

{ 14 comments… read them below or add one }

Tora September 12, 2012 at 9:51 am

DROOL

How amazing! Looks delicious. I have some chipotle salt that I pop in whatever dish I can. it’s so scrumptious!
Thank you so much for sharing this

Alida Ryder September 12, 2012 at 9:53 am

Stunning S. I could so do with a few of those right now!

Sam September 12, 2012 at 9:59 am

Thanks Allycat :-)

Sam September 12, 2012 at 9:59 am

A pleasure Tora, I’m obsessed with the things.

Aninas Recipes September 12, 2012 at 11:17 am

Hi Sam! I LOVE this! Will definitely be on the lookout for chipotle chillies in Joburg!

Tami September 12, 2012 at 11:35 am

Nom! Oh no Sam, it isn’t right to make me drool like this just before lunch when all I have to look forward to is cheese sandwiches. Not cool ;) xx

Sam September 12, 2012 at 11:39 am

Sorry Tami dear. I too am having a boring cottage cheese sandwich for lunch today.

Zirkie September 14, 2012 at 6:32 pm

It sounds delicious, Sam!!

Rosie September 14, 2012 at 7:08 pm

Yum-o. Not to be read when hungry. Where did you get your sustainable tiger prawns from? Am always on the look out for that option!

Mukhtar September 18, 2012 at 11:40 am

Hey Sam.

I love the way you light your pictures, it makes the ingredients fresh and vivid. Its really inspiring me to take much better food pictures myself. Its natural lighting, if i’m not mistaken or do you cook outside hehe :)

Sam September 18, 2012 at 1:43 pm

Hi Mukhtar, thanks and yes its all shot with natural light. All my photography is. I prefer it.

Marty Ittner February 15, 2013 at 1:21 am

Black tiger prawns (shrimp) have earned the Monterey Bay Aquarium Seafood Watch’s “AVOID” label. Most imported farmed shrimp comes from farms that pose a risk of the spread of disease, the escape and establishment of non-native shrimp, pollution and destruction of sensitive habitats. Check the aquarium’s website for good alternatives. There is also a great app to make sustainable choices while shopping and eating out.

Sam February 15, 2013 at 11:50 am

Hi Marty, thanks for this comment and the tips, you are so right. I rarely buy prawns these days and can occasionally find them from sustainable sources.

Marty Ittner February 15, 2013 at 3:46 pm

I plan to try the wraps with Gulf shrimp when I am in Florida. They look amazing!

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