Shrimp Steamed in Banana Leaves Recipe

1kg

8

1 tablespoon

2.5 cm

2

4

2 stems

2 teaspoons

1 tablespoon

2 tablespoons

2 tablespoons

Shrimps

Banana  Leaves

Sesame seeds

Fresh ginger,  grated

Red chilies, finely chopped

Spring onions, finely chopped

Lemon grass, finely chopped (white part only)

Soft brown sugar

Fish sauce

Lime juice

Chopped fresh coriander leaves

• Peel and devein the shrimps
• Put the banana leaves in a large heatproof bowl, cover with boiling water and leave them to soak for 3 minutes or until soft.
• Drain and pat dry. Cut the leaves into squares about 18cm.
• Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown.
• Remove from the pan at once to prevent from burning.
• 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 coriander 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.