STICKY WRAP RECIPES

Name: Sticky sausage wraps
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: British
Ingredients: 2 tbsp French's (American) mustard; 2 tbsp tomato ketchup; 8 tbsp light muscovado sugar; 12 good quality sausages; packet wheat flour tortillas; 4 baby gem lettuces; sweetcorn relish, to serve

STICKY SAUSAGE WRAPS RECIPE | BBC GOOD FOOD

Sticky sausage wraps recipe | BBC Good Food image

Turn an ordinary banger into something special

Provided by Barney Desmazery

Categories Lunch, Side dish, Snack, Supper

Total Time 30 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 7

Ingredients

2 tbsp French's (American) mustard
2 tbsp tomato ketchup
8 tbsp light muscovado sugar
12 good quality sausages
packet wheat flour tortillas
4 baby gem lettuces
sweetcorn relish, to serve

Steps:

Combine the mustard, ketchup and sugar. Preheat the barbecue. Toss the sausages on and sizzle for about 15 minutes, or until they are crispy, but not quite cooked through. Brush the sticky sauce all over the sausages and cook them for another 5 minutes, basting regularly.
Heat the tortillas on the barbecue for 30 seconds each side. Roll the sticky sausages in the wraps, along with some baby gem leaves. Finish with a dollop of corn relish.

Nutrition Facts : Calories 474 calories, FatContent 24 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 22 grams sugar, FiberContent 1 grams fiber, ProteinContent 19 grams protein, SodiumContent 3.36 milligram of sodium

STICKY CARAMELIZED SHRIMP LETTUCE WRAPS | BETTER HOMES ...

Sticky Caramelized Shrimp Lettuce Wraps | Better Homes ... image

The sticky part of this party recipe name comes courtesy of Vietnamese fish sauce caramel, made by cooking down the umami-packed liquid with brown sugar to form a syrupy glaze.

Provided by Recipe by Pepper Teigen and Garrett Snyder and excerpted from The Pepper Thai Cookbook

Total Time 50 minutes

Yield 3 cups shrimp mixture

Number Of Ingredients 17

Ingredients

1 tablespoon granulated sugar
¼ cup cider vinegar
½ cup julienned carrot (1 medium)
4 medium red radishes, julienned
6 cloves garlic, minced
½ teaspoon Roasted Chile Powder (see recipe), ground Thai chile peppers, or crushed red pepper
1 pound peeled and deveined large shrimp (21- to 25-count)
¼ cup packed light brown sugar
1 teaspoon fresh lime juice, lemon juice, or white vinegar
3 tablespoons fish sauce
2 teaspoons light soy sauce
2 scallions, thinly sliced
¼ cup unsalted roasted peanuts, chopped
12 Bibb or Boston lettuce leaves
¾ cup peeled and julienned English cucumber, cut into 2-inch pieces
Fresh cilantro leaves
Hot cooked jasmine rice (optional)

Steps:

For pickled vegetables: In a medium bowl, combine 1/4 cup hot water, the granulated sugar, and a pinch of kosher salt; stir until the sugar is dissolved. Stir in the vinegar. Add the carrot and radishes; toss to combine. Chill at least 20 minutes.
Meanwhile, in a wok or large skillet heat 1 Tbsp. vegetable oil over medium-high until shimmering. Add the garlic and Roasted Chile Powder; cook until fragrant, about 30 seconds. Add the shrimp in an even layer and season with a pinch of salt. Cook, turning once, until the shrimp are lightly browned but still slightly translucent, 2 to 3 minutes. Transfer the shrimp to a plate and wipe out the wok with a paper towel.
Place a measuring cup with 1/4 cup water next to your cooktop. Set the wok over medium and add brown sugar, lime juice (this helps keep the sugar from crystallizing), and 2 Tbsp. of the water. Cook, stirring often, until the sugar turns an amber-color caramel, 6 to 7 minutes. Remove from heat, then stir in the fish sauce, soy sauce, and remaining 2 Tbsp. water. Return to heat, stir to dissolve caramel and cook until smooth and sticky (about as thick as honey), about 30 seconds. Add the cooked shrimp,* 1/4 tsp. ground black pepper, the scallions, and peanuts; toss to coat. Continue cooking until shrimp are cooked through and evenly coated, about 1 minute. Remove pan from heat; let shrimp cool before transferring them and the sauce to a bowl.
Remove the pickled vegetables from the fridge and arrange the lettuce leaves, cucumber, and cilantro on a serving platter. To assemble, spoon some of the shrimp and rice (if using) into a lettuce leaf and top with a few pickled vegetables, cucumber, and a sprig of cilantro; roll up. Serves 4.

Nutrition Facts : Calories 252 calories, CarbohydrateContent 23 g, CholesterolContent 143 mg, FatContent 9 g, FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 1 g, SodiumContent 1884 mg, SugarContent 17 g

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STICKY SAUSAGE WRAPS RECIPE | BBC GOOD FOOD

Turn an ordinary banger into something special
From bbcgoodfood.com
Total Time 30 minutes
Category Lunch, Side dish, Snack, Supper
Cuisine British
Calories 474 calories per serving

Heat the tortillas on the barbecue for 30 seconds each side. Roll the sticky sausages in the wraps, along with some baby gem leaves. Finish with a dollop of corn relish.

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