Indonesian Prawn and Peanut Sauce 034Serves: Makes 4 servingsPrint recipe
Cooking Time: No cooking required

Whether preparing an appetizer for some guests or packing a great meal on the go, these versatile wraps will hit the spot!


12 oz (375 g) peeled, cooked shrimp

⅔ cup (150 mL) salted peanuts, finely chopped

½-in (1-cm) piece of ginger, finely grated

⅓ cup (75 mL) canned bamboo shoots, drained and chopped

⅓ cup (75 mL) canned sliced water chestnuts, drained

¼ cup (60 mL) fresh coriander, roughly chopped

3 tbsp (45 mL) sweet chili sauce

juice of half a lime

1 tsp (5 mL) honey

½ tsp (2 mL) fish sauce

2 green onions, finely sliced

1 shallot, finely chopped

4 large tortillas


In a bowl, combine shrimp, peanuts, ginger, bamboo shoots, water chestnuts, coriander, chili sauce, lime juice, honey, fish sauce, green onions and shallot. Divide mixture among tortillas, then wrap and serve.


Per serving: 502 calories, 18 g fat (8.8 monounsaturated), 31 g protein, 54 g carbohydates. 

To view a PDF version of this recipe, click here.

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Did You Know?

  • peanut-protein
    The peanut contains more protein than any other nut.
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    The peanut is also called the earthnut, groundnut and goober pea.
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    Peanut butter was invented around 1890 as a health food for the undernourished.
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    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

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