Satay Prawn Burrito

This is a fusion of two classics: the Thai satay and the Mexican burrito (two of our personal favourites) using @Tilda Jasmine Rice - a love child that we’re here for!

INGREDIENTS (Serves 2):
SATAY SAUCE:
• 0.5 tin of Light Coconut Milk
• 1.5 tbsp Peanut Butter
• 1 Garlic Clove, minced
• 0.5 tbsp Honey/ Maple Syrup
• 0.5 tbsp Dark Soy Sauce
• 0.5 tsp Ground Turmeric
• 0.25 tsp Ground Ginger
• 0.25 tsp Ground Coriander
• 0.25 tsp Ground Cumin
• 0.25 tsp Chilli Powder
• Lime

• 200-300g Large King Prawns, cooked
• Sesame Seeds
• 2 Large Tortilla Wraps
• Mayonnaise (Kewpie / normal)
• 80g Tilda Dry Jasmine Rice
• Lettuce
• Cucumber
• Spring Onion
• Radishes (we lightly pickled ours!)
• Coriander
• Red Chilli

METHOD:
• Heat satay sauce ingredients in a saucepan, stirring occasionally, until thickened and coats the back of a spoon. Set aside to cool slightly, reserving some of the sauce for dunking the burrito!
• Meanwhile, cook your Tilda Jasmine Rice for 10-12 mins until al dente before rinsing and draining.
• Then, add the prawns to the satay sauce, mix, and top with sesame seeds.
• Microwave the tortillas for 30 seconds to soften before smearing a layer of mayonnaise as the base.
• Next, top with the Tilda Jasmine Rice, vegetables and coriander.
• Spoon the satay prawns on top and red chilli.
• Now, attempt to roll and wrap your burrito, ensuring to fold the ends inwards (see video).
• On the BBQ/ grill, toast your burrito for a few mins until golden.
• Cut the burrito in half and liberally dunk in the reserved satay sauce!

#TildaRice #Tilda #burrito #quicklunchboxrecipe

Видео Satay Prawn Burrito канала Tilda Rice UK