Thai Shrimp Wraps With Weed
If you’ve resolved that this year, you’re going to eat a little healthier then why not make our delicious Thai Shrimp Wraps With Weed?
You’ll love these super fresh, crunchy, healthy and full of flavor wraps with weed!
This is also a great time to learn a little more about what Thai cuisine is all about.
It will help you become an even more accomplished canna-Chef in your cannabis kitchen.
As they say: “Knowledge is Power”!
A typical Thai meal consists of five flavors: salty, sweet, sour, bitter and spicy.
That’s my kinda-cuisine!
Throw in weed as the sixth element and you’ll have yourself a tasty Thai treat that you can make again, and again.
Ingredients For Thai Shrimp Wraps With Weed:
- Vermicelli ( those tiny rice noodles)
- Rice Paper/Wraps ( they come in a circular container)
- Shrimp – all the shrimp. Get a massive bag.
- Fresh basil, mint, and cilantro- oh my! Basil is what does it for me. It’s the best part of these little wraps.
- Fish sauce
- Fresh lime
- Garlic and garlic chili sauce
- Hoisin sauce and peanuts
When I made these wraps for the first time I knew what just about everything was, and where I could find it except for Hoisin Sauce.
It’s pronounced: Hoi-Sun and it’s delicious! It makes every Thai dish tasty. It’s main ingredient is fermented soy bean paste. Mmmm… mmmm!
How Do I Cook With Weed?
Easy-peasy my friends! The first thing you need to make sure you know how to do is decarb your weed.
Once you know how to do that, and you’ve done it, you can now make decadent and delicious: CANNABUTTER!!
Servings: 1 Cup
- 1/4 to 1/2 Ounce Cannabis
- 1 cup Butter
Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
Grind your dry cannabis or chop it till fine.
Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
Strain your butter through a cheesecloth.
Now you can use the Cannabis Butter (Cannabutter)
The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.
Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg
Garlic, Shrimp & Cannabutter
Once your cannabutter is made, you can use a few tablespoons in a non-stick frying pan, with a nice heaping spoonful of garlic and then put in the shrimp.
You can use this idea on recipes, as a side dish, on top of rice or pasta so it’s very versatile and can stay in your fridge for 3-4 days, or in the freezer for about a week or two.
Ready for the recipe?
Roll up your sleeves, it’s time to wrap!
A large area to place your rice wraps
bowls and dishes for your garnishes
Garlic press if you don’t have minced garlic in a jar
- 2 ounces rice vermicelli
- 8 large rice wraps
- 3 tbsp fresh basil chopped
- 1 large bag of cooked shrimp the bigger the better!
- 3 tbsp fresh mint leaves chopped
- 3 tbsp fresh cilantro chopped.
- 2 leaves of lettuce cut into strips
- 4 tsp fish sauce
- 1/4 cup water
- 1-3 clove garlic minced
- 2 tbsp brown or white sugar I prefer brown
- 2 tbsp freshly squeezed lime juice
- 1/2 tsp garlic chili sauce
- 3 tbsp hoisin sauce
- 3 tbsp chopped peanuts un-salted
- 1-3 tbsp cannabutter
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Set aside. You’ll need this later. I used scissors to cut them up perfectly for these wraps.
Fill a large bowl with hot water. Dip one rice wrapper into the hot water for 1 second to soften. Lay wrapper flat. I like to lay it on parchment paper on the counter so it doesn’t sticlk.Repeat with all wraps, and leave them to hang out for a while.
While the rice wraps are hanging out, put 1-2 tbsp cannabuter in a frying pan, (more if you need it) with a heavy helping of garlic. cook on med-high, and don’t let garlic burn. Throw in your shrimps, and let them warm up for a minute or two tops. Set aside.
In a row across the center of each wrap, place 2 -3 shrimps, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures dipping or drizzling sauce overtop. Enjoy!
If you’re looking to up-level your canna-cooking game, you may want to start here.
For more recipes like this one, check out our recipe index here.
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