Snack · Chinese · 10 min
Shrimp and Water Chestnut Lavash Wraps with Toasted Sunflower Gremolata
- Calories
- 414
- Protein
- 31g
- Carbs
- 41g
- Fat
- 13g
Ingredients
- 107.5 g Crustaceans, shrimp, raw
- 43.0 g Lavash
- 100g Sliced water chestnuts in water
- 24.0 g Seeds, sunflower seed kernels, dried
- 15g Fresh Ginger, minced
- 25g Onions, spring or scallions
- 24.0 ml Shaoxing Cooking Wine
Method
- 01Pat the shrimp dry and chop into small, bite-sized pieces. Finely mince the ginger and slice the scallions, keeping the white and green parts separate.
- 02Heat a non-stick skillet over medium-high heat. Add the shrimp and sauté until just turning pink, about 2 minutes. Stir in the ginger, white parts of the scallions, and the water chestnuts for crunch. Deglaze the pan with the Shaoxing wine and cook until the liquid evaporates.
- 03In a dry pan, lightly toast the sunflower seed kernels until fragrant and golden. Crush them slightly and toss with the green parts of the scallions to create a fresh, crunchy gremolata.
- 04Warm the lavash briefly in the pan until pliable. Spoon the shrimp and water chestnut mixture into the center of the lavash. Sprinkle generously with the sunflower gremolata.
- 05Roll the lavash tightly and slice on a bias. Serve warm, ensuring the crunch of the water chestnuts and sunflower seeds provides a textural contrast to the tender shrimp.
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