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  • SERVING 4 to 6
  • PREP TIME 10 MIN
  • COOK TIME 5 MIN

INGREDIENTS

  • 1 large carrot
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • Juice of 1 lemon
  • 200 gram fresh spinach
  • 1 tbsp soy sauce
  • 1 clove garlic, minced
  • 1 tbsp sesame oil
  • 1 pak wraps
  • 150 gram coconut yoghurt
  • 1 tsp black pepper
  • 1 scallion, finely chopped
  • ¼ tsp salt
  • 1 pack vegan shrimps
  • 1 tomato, sliced in circles
  • 1 cucumber, sliced in circles
  • 1 red onion, sliced in half circles
  • 1 Lemon

PREPERATION METHOD

  1. Peel the carrots and slice into thin strips using a mandoline or potato peeler. Mix with the salt, sugar, sesame oil and lemon juice and gently massage to soften the carrots.
  2. Prepare the spinach by adding the spinach, soy sauce, garlic and sesame oil to a bowl and gently massage to soften the spinach.
  3. Mix the coconut yoghurt with the black pepper, scallion and salt.
  4. Prepare the shrimp as stated on the package.
  5. Warm the wrap and add some of the coconut yoghurt, on top lay some of the carrot and spinach salad. Top with the shrimps, tomato, cucumber and red onion to taste. Squeeze some lemon to taste.
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THIS RECIPE FEATURES

VEGAN ZEASTAR CRISPY LEMON SHRIMPZ

DETAILS

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