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Thai Burritos

1/4 cup minced onion
2 Tbsp. minced shallot
2 Tbsp. vegetable oil
1/4 tsp. minced garlic
1/4 tsp. chili pepper flakes
1/2 cup canned coconut milk
1/2 cup chunky peanut butter
1/4 cup low-fat milk
1-1/2 small bay leaves
1-1/2 Tbsp. dark brown sugar
2 tsp. fresh lemon juice
2 tsp. fresh lime juice

Saute the minced onion and shallot in the vegetable oil for a few
minutes. Do not brown. Stir in all the other ingredients and
simmer for about 30 minutes to make a paste. Cool, then refrigerate
until ready to use. Mix thoroughly before using. Makes about
1-1/4 cups.


1/4 cup sugar
1/2 cup water
1/2 cup red wine vinegar
1-1/2 Tbsp. fish sauce
1 tsp. red pepper flakes
1/2 cup shredded carrots
2 Tbsp. shredded radish
1/4 cup unsalted roasted peanuts, chopped

Bring the sugar, water and vinegar to a boil. Stir in the fish
sauce and pepper flakes. Place the carrots, radish and peanuts in
a small bowl and pour the hot liquid over. Makes about 1 cup.


1/2 cup coarsely grated carrot
3 cups shredded green cabbage
1-1/2 tsp. rice wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
2 Tbsp. vegetable oil

1 tsp. sesame oil
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
2 pinches chili pepper flakes
1 lb. peeled, uncooked shrimp, cut into lg. chunks
2 tsp. fish sauce
1/8 tsp. black pepper
1 cup mushrooms coarsely chopped in strips
1/4 cup canned coconut milk
8 large flour tortillas


Toss together the carrot, cabbage, vinegar, salt, pepper and 1 Tb.
vegetable oil. Cover tightly with plastic wrap and punch a hole
in the top. Microwave on high power for 5 minutes, until the
vegetables wilt. (Or saute.)

Meanwhile, heat the sesame oil and the remaining 1 Tb. vegetable
oil in a large skillet over high heat. Quickly saute the garlic,
ginger and pepper flakes for 1 minute. Add the other ingredients
except the coconut milk and tortillas and stir-fry for about a
minute. Add the coconut milk and continue cooking until most of
the liquid has evaporated. Add the cooked cabbage mixture and
remove from the heat.

Spread about 1 Tb. of the peanut sauce on each tortilla and divide
the shrimp-vegetable filling among them. Fold or roll up. Place
on a cookie sheet, seam side down, and cover lightly with foil.
Heat in a 325-degree oven for about 7 minutes. To serve, spoon
some dipping sauce over each.

Serves 8.

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