Ingredients
For the wrap
- 1 pack of wraps
- Iceberg lettuce
- paprika
- Cucumber
- 1 can of corn
- Pomegranate seeds
- Salsa/Sauce
- Sour cream or hummus
- Alternatives for filling according to your taste: avocado, radishes, cherry tomatoes, grated carrot, kidney beans, chickpeas, fried mushrooms, mango, vegan feta or cheese, etc.
For the Fried Shrimps
- 2 packs of Happy Ocean Shrimps
- Flaxseed & water in a ratio of 1:2
- (Alternatively other egg substitute)
- Panko flour
- Coconut flakes
- Sunflower oil for deep frying
- Some lime
preparation
Fried Shrymps
Add the crushed linseed to water, mix in a blender and let it swell briefly. Alternatively, dissolve other egg replacer in water. Roll the shrimps in the linseed-water mix or the egg substitute.
Then put panko flour/coconut flakes (in the mix 80%:20%) in a bowl, add some salt and pepper and roll the prepared shrimps in it until they are breaded all over.
Put them in the deep fryer or in a pan with plenty of vegetable oil until they are golden brown!
wraps
Wash and cut lettuce. Rinse the corn and transfer it to a bowl. Cut vegetables into small pieces. Loosen the pomegranate seeds and set them aside in a bowl. Prepare sauces. Ideally, heat the wraps according to the package instructions (in the oven, microwave or pan) or alternatively keep them cold.
The fun part: Top your wrap however you like! It's best to start with sour cream/hummus, it holds everything together well and helps with rolling later. Then top the wraps as desired and roll them up tightly. The best way to do this is to close it at the bottom and then close the left and right sides, then nothing falls out - practice makes perfect :)
