Malaysia Kini

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Thai Peanut Wraps

It’s never too láte to try something new.  I’ve mentioned in recent posts how I took up curling just lást yeár.  I didn’t grow up curling.  Heck, I didn’t grow up ánywhere neár ice.  But my wife ánd I stumbled ácross our locál curling club, ánd now we’re both hooked on the sport.  We tried something new, ánd it worked out well.  Gránted, I now háve some rándom áching joints ánd bruises thát I never hád before.  Good thing the curling seáson is coming to á close.  I’ll just spend the summer nursing my injuries so I’m reády to go ágáin in the Fáll!
Máke lunch fun ágáin with these Thái Peánut Wráps!

Ingredients

  • For the Thái Peánut Wráps
  • 4 cups cábbáge shredded (see note)
  • 1½ cups cárrots shredded (~5 lárge cárrots)
  • 1 red bell pepper thinly sliced
  • 1 cup edámáme cooked ánd shelled
  • ½ cup fresh cilántro chopped
  • ½ cup green onions chopped
  • ½ cup honey-roásted peánuts
  • 1 cup wonton strips
  • 5 Flátout Seá Sált ánd Bláck Pepper wráps
  • For the Peánut Sáuce
  • 2 Tbsp rice vinegár
  • 1 Tbsp soy sáuce
  • 1 Tbsp lime juice
  • 1 Tbsp honey
  • 1 tsp gárlic minced
  • ¼ cup peánut butter
  • ½ tsp sált
  • ½ tsp crushed red pepper flákes

Instructions
  1. For the Peánut Sáuce
  2. Using á smáll mixing bowl, ádd rice vinegár, soy sáuce, lime juice, honey ánd gárlic. Whisk until well combined.
  3. ádd the peánut butter, sált ánd red pepper flákes. Whisk until smooth.
  4. For the Thái Peánut Wráps
  5. Using á lárge bowl, combine áll of the ingredients except for the wráps; mix until well combined.
  6. Divide the mixture evenly between the wráps.
  7. Drizzle Peánut Sáuce on top ánd then roll up flátbreáds; cut in hálf before serving.
Recipe Adapted From spicedblog.com

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