Prawns In Banana Leaves Recipes

PRAWNS IN BANANA LEAVES

Steps:

• 1. Put the ginger, chilli, spring onion and lemon grass in a food processor and pulse in short bursts until a paste forms (alternatively, you can do this in a mortar and pestle). Transfer the paste to a bowl, then stir in the sugar, fish sauce, lime juice, sesame seeds and coriander and mix well. Add the prawns and toss to coat. Cover and marinate in the refrigerator for 2 hours. 2. Meanwhile, put the banana leaves in a large heatproof bowl, cover with boiling water and leave them to soak for 3 minutes, or until softened. Drain and pat dry. Cut the banana leaves into 18 cm (7 inch) squares. 3. Divide the prawn mixture into eight, and place one portion on each square of banana leaf. Fold the leaf to enclose the mixture, and then secure the parcels with a wooden skewer. Put the parcels in a steamer and cover with a lid. Sit the steamer over a wok or saucepan of boiling water and steam for 8-10 minutes, or until the filling is cooked.

VIET-CAJUN SHRIMP BOIL WRAPPED IN BANANA LEAVES

Steps:

• Fill a large saucepan halfway with cold water then add the potatoes and 2 tablespoons of the Cajun seasoning. Bring to a boil over medium-high heat, stirring occasionally, then continue to cook until the potatoes are fork-tender (but the skins are still fully intact), about 10 minutes. Drain the potatoes and set aside.
• While the potatoes cook, use sharp kitchen shears to cut lengthwise through the shells along the back of the shrimp, stopping at the tails and making sure to cut through the edge of the flesh. Devein the shrimp while keeping the shells as intact as possible. Transfer the shrimp to a large bowl and refrigerate while you make the butter sauce.
• Melt 1/2 stick of the butter in a medium saucepan over medium heat, 2 to 3 minutes. Add the garlic and ginger and cook, stirring frequently, until softened, about 5 minutes. Add the remaining 2 sticks butter and cook, stirring occasionally, until completely melted and starting to bubble, about 5 minutes. Remove from the heat and stir in the fish sauce, lime zest and juice, cayenne pepper if using, and the remaining 3 tablespoons Cajun seasoning. Stir to combine and add more Cajun seasoning if desired. The butter sauce should be very strongly seasoned. Cover with a lid and set aside.
• Prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). The ideal cooking temperature is 375 to 400 degrees F.
• On a large rimmed baking sheet, lay out 2 extra-long pieces of heavy-duty aluminum foil with 8 inches of overhang on all sides of the baking sheet. Top with 3 of the banana leaves, overlapping them slightly to cover the foil completely. Moisten both sides of the banana leaves with a damp cloth (this will help prevent tearing). Cut the remaining banana leaf in half crosswise and set aside.
• To the bowl of shrimp, add 1/4 cup of the butter sauce and toss to combine. Arrange the shrimp in the center of the banana leaves in a single layer. In the empty bowl (no need to clean it out), combine the cooked potatoes, corn, sausage, and 1/2 cup of the butter sauce (reserve the rest for serving) and toss gently to combine. Arrange the vegetables and sausage on top of the shrimp. Cover the shrimp mixture with the halved banana leaf. Gently fold the sides of the bottom banana leaves up and over the shrimp mixture. Use 2 long pieces of kitchen twine to tie the banana leaf packet together. Do not pull the twine too tight or it will rip the banana leaves. Fold the foil overhanging from the longer sides of the baking sheet over the banana leaves then fold over the foil from the shorter sides.
• Transfer the foil packet to the grill. Cook for 45 minutes.
• Use oven mitts or 2 large metal spatulas to transfer the packet back onto the baking sheet. Carefully open the foil, cut away the twine, and unwrap the banana leaves (discard the ones directly on top of the shrimp mixture). Drizzle the remaining butter sauce over the seafood boil and stir to combine. Serve immediately with warm toasted bread, lime wedges and hot sauce on the side.

PRAWNS STEAMED IN BANANA LEAVES

Steps:

• Put the chillies, ginger, spring onion and lemon grass in a food processor and process until the mixture forms a paste (or grind in a mortar and pestle).
• Put the mixture in a bowl and stir in the sugar, fish sauce, lime juice, sesame seeds and coriander.
• Mix well.
• Add the prawns and toss to coat them.
• Cover and refridgerate for about 2 hours.
• Soak the banana leaves in boiling water for 3 minutes to soften them.
• Drain and then pat them dry.
• Cut the banana leaves (or baking paper or foil) into 18cm/7" squares.
• Divide the prawn mixture into eight.
• Place each portion onto a banana leaf.
• Fold the leaf up to enclose the mixture and then secure with a bamboo skewer.
• Cook the parcels in a steamer over simmering water for 8-10 minutes.

THAI BANANA SALSA WITH KING PRAWNS

Steps:

• In a large bowl, mix bananas, cucumbers, mint, cilantro, ginger, and red chile pepper to make salsa.
• In a small bowl, blend lime juice, fish sauce, and brown sugar until sugar has dissolved. Thoroughly mix into the salsa.
• Bring a large saucepan of lightly salted water to a boil. Place prawns in the water, and cook 3 minutes, or until flesh is opaque. Serve with the banana salsa.

SHRIMP AND BANANA

Steps:

• Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
• Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
• Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.