Peanut Wrap with Gambas and Oranges

Cook the potatoes in their skins until tender, peel, pass through a fine sieve and cool. Next, mix in eggs, flour and milk and season with salt, pepper and 1 tsp. coriander. Finish the quantity in a frying pan (about 25 cm ø) with a tiny bit of olive oil to make crêpes.

For the filling, peel the tomatoes, remove the seeds and cut them into strips.

Cut the peppers and sugar snap peas into thin strips and sauté in a frying pan with olive oil. Add mushrooms and tomatoes and season with soy sauce, 1 squeeze of lemon juice and chili chicken sauce.

For the sauce, fillet 4 oranges, squeeze the remaining oranges. Put the juice in a saucepan and boil by half, add orange fillets, remaining juice of one lemon and boil the liquid almost completely. Add 80 ml of olive oil, a little salt, cayenne pepper and sugar each and bring to a boil. At the end, add crème fraîche and blend.

Season the prawns with salt and pepper, fry them in olive oil on all sides and slice them diagonally.

Spread the crêpes with the orange sauce, sprinkle Chinese cabbage on top and season with salt, pepper and coriander. Top with the roasted vegetables and the prawns. Roll up into a wrap and enjoy.

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