House of Asia > Recipes > Tortilla rolls with shrimp and wakame

Tortilla rolls with shrimp and wakame

15 min

6 portions

mild

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Party canapés have endless interpretations. I'll grab one from Delicious PlaceThe main character in this dish is played by the irreplaceable tortilla Casa de Mexico and our Wakame algae.

Shrimp Vegetables up to 15 minutes

Ingredients

10 gr Wakame Seaweed House of Asia

3 tablespoons House of Asia Light Soy Sauce

4 Wheat wraps 25 cm Casa de Mexico

20-25 raw peeled shrimps

350 g cream cheese

1/2 greenhouse cucumber, finely diced

2 tablespoons chopped dill

12 leaves of butter lettuce

4 tablespoons of mayonnaise

salt pepper

dill and lime slices for decoration

A method of preparing

1. Place the wakame in a bowl and pour 2 cups of boiling water over it. Let it sit for 10 minutes, then drain. Once cooled, chop it into smaller pieces.

2. Mix cottage cheese with cucumber, dill, salt and pepper.

3. Pour 1,5 cups of water into a pot and bring to a boil. Add the soy sauce and shrimp. Cook for 2 minutes and drain.

4. Spread the cottage cheese and cucumber mixture on a tortilla, then sprinkle some wakame on top. Arrange 3 lettuce leaves on top and drizzle with 1 tablespoon of mayonnaise. Roll the wrap tightly into a roulade.

5. Cut the tortillas into pieces approximately 3 cm wide. Thread one shrimp and one tortilla roll onto each toothpick. Garnish the rolls with dill and lime slices.