GOLDEN VALLEY, Minn.-- Rob Barrett from cookingfordads.net joined us to share his recipe for Thai roll-ups, a simple fall recipe for families on the go!
Thai roll-ups
1 can Pillsbury Baking sheet
1/2 lb uncooked shrimp 16-20 count
Thai Seasoning mix - or equivalent
sweetened coconut flakes
1 can coconut milk
canola oil or grape seed oil
salt and pepper
In a hot frying pan, warm up a little oil then add one layer of uncooked shrimp. Sprinkle with salt and pepper and Thai seasoning. Cook until just turning pink.
Flip over shrimp and sprinkle again with salt, pepper, Thai seasoning and a handful of coconut flakes. Cook until pink throughout and then stir while cooking for 30 seconds more.
Cut out a 3 inch square piece of the Pillsbury baking sheet. Place a couple cooked shrimp in the middle, sprinkle with coconut flakes and take one spoonful of the thick coconut milk and spoon it over the top of the shrimp. Take the edges of the dough and fold up making a ball. Place on baking sheet and repeat until dough is gone.
Bake at 350 for 20 minutes or until just browned.
In a small sauce pan mix 1/2 cup coconut milk, a pinch of salt and 3 spoonfuls sugar. Bring to a boil and then remove from heat. Spoon over rollups to serve.
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