Ooh a wrap eh? How exotic. What's next, a hot dog?
Got a delivery from further out so I could get some proper shiitake mushrooms. We got some frozen prawns (shrimp), beansprouts (i think thats what they mean by mung beans?), pak choi, and plenty of sesame oil and soy sauce. Oh and some wheat tortillas for the wraps!
Chopping up the veggies and sauteeing them with the sesame oil. If you're working with raw shrimps you should start with them first probably, but mine are frozen and pre-cooked so we will do 'em at the end.
So for the soy sauce... i have all kinds. Im actually gonna mix some of my good dark stuff with light soy sauce and a bit of sugar and mirin as well, just to add a more complex flavour since this and the sesame oil is all the seasoning we've got!
adding the prawns and the leafy half of the pak choi.
Ok... this is starting to become less of a crispy sautee and more of a stew... I guess i can drain it off and itll be fine?
Draining it into a bowl, im going to save all the liquid for later since itll probably make a great stock for noodles!
I haven't forgotten the recipe said to cut the prawns in half... i couldnt do it when they were frozen... honestly they arent that big now so this is kind of a pointless step imo.
Here's all the ingredients layered in, ah but theres just one more thing!
It says to add "soy-laced mayo" but it smells plenty soy'ed up so ill add a bit of this kewpie mayo.
Quite nice! I don't know what the trick is, especially with beansprouts, to sear them nicely without drawing all the water out and turning everything super wet. Cook everything less long I guess? If you don't mind the slimyness of everything, the flavours are well balanced making the most of the components and even the wrap and mayo add a little something extra. The unique flavour of shiitake mushrooms is highlighted, along with the prawns. Light and nutritious. Perfect if you like seafood, mushrooms, mayo and beansprouts... ok thats quite a hard sell for a lot of people I suppose.
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