recipes
Moroccan Spiced Prawn Wraps
serves 20
60 min prep
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ingredients
| 2 x 400g cans Edgell Chick Peas, drain and reserve ¼ cup liquid 2 cloves garlic, peeled 2 tablespoons tahini Grated rind and juice 1 lemon 60 large cooked Tiger prawns, shelled 4 tablespoons Moroccan spice 20 small sheets mountain bread Baby cos lettuce leaves 20 small lemon wedges 20 coriander sprigs 20 cellophane bags & ribbon |
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instructions
step 1
Place drained Edgell Chick Peas, reserved liquid and garlic into a food processor and process until finely chopped.
step 2
Add tahini, lemon rind and juice and continue to process until smooth. Season with white pepper.
step 3
Place prawns into a large bowl, sprinkle with Moroccan spice and toss to lightly coat.
step 4
Assemble each "wrap" by placing a lettuce leaf, a spoonful of hummus and 3 prawns onto the centre of the bread. Fold bread around filling to form a wrap. Secure with a paper napkin wrapped around. Insert a wedge of lemon and coriander sprig in each wrap and place into a cellophane bag and tie with ribbon.
recipe tip
Stand wraps upright in a large container, cover and refrigerate overnight. Hummus can be made 3 days in advance and stored in a sealed container in the refrigerator. Tahini is a ground sesame seed paste available from supermarkets and specialty food stores.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 719kJ (172Cal) | 586kJ (140Cal) |
| Protein | 16.7g | 13.6g |
| Fat - Total | 2.3g | 1.9g |
| - Saturated | 0.5g | 0.4g |
| Carbohydrate | 18.7g | 15.3g |
| - Sugars | 1.0g | 0.8g |
| Dietary Fibre | 3.7g | 3.1g |
| Sodium | 440mg | 359mg |
| Potassium | 198mg | 162mg |
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Moroccan Spiced Prawn Wraps
Moroccan Spiced Prawn Wraps
ingredients
2 x 400g cans Edgell Chick Peas, drain and reserve ¼ cup liquid
2 cloves garlic, peeled
2 tablespoons tahini
Grated rind and juice 1 lemon
60 large cooked Tiger prawns, shelled
4 tablespoons Moroccan spice
20 small sheets mountain bread
Baby cos lettuce leaves
20 small lemon wedges
20 coriander sprigs
20 cellophane bags & ribbon
instructions
step 1
Place drained Edgell Chick Peas, reserved liquid and garlic into a food processor and process until finely chopped.
step 2
Add tahini, lemon rind and juice and continue to process until smooth. Season with white pepper.
step 3
Place prawns into a large bowl, sprinkle with Moroccan spice and toss to lightly coat.
step 4
Assemble each "wrap" by placing a lettuce leaf, a spoonful of hummus and 3 prawns onto the centre of the bread. Fold bread around filling to form a wrap. Secure with a paper napkin wrapped around. Insert a wedge of lemon and coriander sprig in each wrap and place into a cellophane bag and tie with ribbon.
serves 20 60 min prep recipe tip
Stand wraps upright in a large container, cover and refrigerate overnight. Hummus can be made 3 days in advance and stored in a sealed container in the refrigerator. Tahini is a ground sesame seed paste available from supermarkets and specialty food stores.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au