Thai Shrimp Wrap With Sticky Rice And Peanut Sauce Recipe

• 1 1/2 c. Sticky rice 375 mL
• 2 c. Cool water 500 mL
• 1/3 c. Peanut butter 75 mL
• 2 Tbsp. Fish sauce or possibly soy sauce 25 mL
• 2 Tbsp. Rice vinegar 25 mL
• 1 Tbsp. Honey 15 mL
• 1 Tbsp. Sesame oil 15 mL
• 1 tsp Warm Chinese chili paste 5 mL
• 1/3 c. Water 75 mL
• 1 1/2 lb Shrimps, cleaned and butterflied 750 g
• 1 Tbsp. Vegetable oil 15 mL
• 2 x Cloves garlic, finely minced 2
• 1 Tbsp. Minced fresh ginger root 15 mL
• 1 x Carrot, cut into thin strips 1
• 1 stalk celery, cut into thin strips 1
• 1 x Red pepper, cut into thin strips 1
• 3 x Green onions, sliced 3
• 1/3 c. Fresh cilantro, coarsely minced 75 mL
• 8 x Flour tortillas 8, (10 inch/26 cm)

Directions