lemon grass (white part only), chopped finely
soft brown sugar
fresh cilantro leaves, chopped
Shell and devein the shrimps. Place the
banana leaves in a large heatproof bowl and soak them for 3 minutes with
boiling water or until the leaves are softened. Drain and pat dry with a
clean towel. Cut the leaves into squares of 18 cm. Heat up a dry pan
over moderate heat and toast the sesame seeds for 3 minutes, shaking the
pan gently or until the seeds are golden brown. To prevent burning the
seeds, remove from the heat immediately. Place the ginger, chili, spring onion and lemon grass in a food
processor, and process in short bursts until a paste is formed.
Transfer the paste to a bowl, stir in the sugar, fish sauce, lime
juice, sesame seeds and cilantro and mix well. Add the shrimps and toss to coat. Cover and marinate for 2 hours in the fridge. Divide the mixture into eight, and place a portion on each banana
leaf. Fold the leaf to enclose the mixture, and then secure the parcels
with a wooden skewer. Cook the parcels in a bamboo steamer over simmering water for 8 to
10 minutes or until the shrimp filling is cooked. Serve hot with steamed white rice.