Crispy kimchi together with prawns and mango provides a hot, sweet-sour and exciting touch. Welcome to a taste of heaven. This Wrapini has a fairly short shelf life and is best made á la minute!
The recipe is intended for one Wrapini – it can be multiplied by 10.
PRAWNS, KIMCHI, MANGO AND CORIANDER
Method: Mix the prawns with the diced mango, sweet chilli and chopped coriander. Spread the cream cheese ﬂavoured with horseradish on the wrap. Then arrange the lettuce leaves topped with kimchi over 2/3 of the wrap. Next add the prawn mixture on top of the salad leaves and kimchi. Season with salt and pepper according to taste. Roll up!
Tip! Do your guests like things hot & spicy? Why not spice it up a little with some chilli ﬂakes, for example?
1 Polarbröd Soft Thin Bread
60 g prawns, roughly 9 frozen peeled or hand-peeled in brine (if frozen, drain well)
1 tbsp sweet chilli
40 g diced mango (if frozen, defrosted and drained)
2-3 stems of chopped fresh coriander with leaves 30 g cream cheese with horseradish
35 g kimchi (drained)
2 leaves of romaine lettuce