Prawns Steamed In Banana Leaves Recipes

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PRAWNS IN BANANA LEAVES



Prawns in banana leaves image

Banana leaves are used throughout Asia to wrap foods for steaming or baking. They keep the food moist and impart a mild flavour. Buy them from Asian food stores if you don't have access to fresh leaves.

Provided by goodfood.com.au

Categories     Starter/Entree

Time 2h

Yield SERVES 4

Number Of Ingredients 12

2.5 cm (1 inch) piece ginger, grated
2 small red chillies, seeded and finely chopped
4 spring onions (scallions), finely chopped
2 lemon grass stems, white part only, finely chopped
2 teaspoons grated palm sugar or soft brown sugar
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon sesame seeds, toasted
2 tablespoons chopped coriander (cilantro) leaves
1 kg (2 lb 4 oz) raw prawns (shrimp), peeled and deveined
8 small banana leaves
boiling water, for soaking

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.

HALIBUT OR OTHER FISH STEAMED IN BANANA LEAVES



Halibut or Other Fish Steamed in Banana Leaves image

Categories     Sauce     Fish     Side     Steam     Banana     Halibut

Yield makes 4 servings as a main course, 8 as a starter

Number Of Ingredients 10

8 dried banana leaves, each about 8 inches square
1 1/2 to 2 pounds fillets of halibut, red snapper, grouper, or sea bass, cut into 8 pieces
1 teaspoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 tablespoon nam pla
1 tablespoon sugar
1/2 teaspoon cayenne, or to taste
1/4 cup chopped shallot
1/2 cup roughly chopped fresh cilantro leaves
Salt to taste

Steps:

  • Put at least 2 inches of water in the bottom of a steamer. Soak the banana leaves in hot water until soft, just a few seconds.
  • Toss together the fish, garlic, ginger, nam pla, sugar, and cayenne. Put a piece of the seasoned fish in the center of each of the banana leaves and top with shallot, cilantro, and a light sprinkling of salt. Fold in the sides of the leaves and seal shut with toothpicks or skewers.
  • Steam for about 15 minutes, or until the fish is done (peek into one of the packages to check). Be careful of the steaming liquid when removing the packages. Remove each of the fish pieces from its package before serving and spoon some of the juices over it.
  • Lemongrass Halibut (or Other Fish) Steamed in Banana Leaves
  • In step 2, toss the fish with 1 teaspoon hot red pepper flakes, 2 tablespoons minced lemongrass, 1 teaspoon ground coriander, 1 tablespoon fresh lime juice, and the nam pla and sugar. Put it in the packages as directed and top with the shallots, 1/2 cup chopped fresh chives or scallion, and 1/2 cup fresh basil leaves, preferably Thai basil. Seal and steam as directed.

FISH STEAMED IN BANANA LEAVES



Fish steamed in Banana leaves image

Make and share this Fish steamed in Banana leaves recipe from Food.com.

Provided by Girl from India

Categories     Asian

Time 1h20m

Yield 12 fillets

Number Of Ingredients 9

12 fillets fish (can use any white flesh fish like salmon)
1 teaspoon red chili powder (or according to taste)
1/2 teaspoon turmeric powder
2 -3 tablespoons mustard oil
salt
2 teaspoons sugar
6 -7 slit green chilies
1 cup black mustard seeds or 1 cup yellow mustard seeds, ground to a paste with water. (I use black)
12 pieces banana leaves, to wrap the fish fillets in

Steps:

  • Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
  • Mix well to coat evenly.
  • (Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
  • Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
  • Steam for 20 mins in a steamer.
  • Enjoy.

STEAMED GARLIC PRAWNS CHINESE-STYLE



Steamed Garlic Prawns Chinese-Style image

Healthy, easy and oh-so yummy! A favorite in Chinese restaurants.

Provided by IS15BJC

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 4

Number Of Ingredients 4

20 large tiger prawns with shell
2 tablespoons light soy sauce
5 cloves garlic, minced
1 teaspoon brandy

Steps:

  • Wash prawns thoroughly and leave on shells and heads. In a bowl, mix the soy sauce, garlic, and brandy. Arrange the prawns on a dish, and cover with the soy sauce mixture.
  • Fill a pot or wok about 1/2 full with water. Place a steamer basket over the water, and bring water to a boil. Place the dish with the shrimp onto the steamer basket. Cover wok, and steam prawns for 10 minutes, until opaque. Serve hot.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 1.8 g, Cholesterol 106.3 mg, Fat 0.6 g, Fiber 0.1 g, Protein 12.1 g, SaturatedFat 0.2 g, Sodium 573.7 mg, Sugar 0.2 g

STEAMED CATFISH IN BANANA LEAVES



Steamed Catfish in Banana Leaves image

Categories     Wok     Fish     Steam     Gourmet

Yield Makes 8 servings (as part of larger meal)

Number Of Ingredients 10

1 lb banana leaves, thawed if frozen (see cooks' note, below)
3 tablespoons vegetable oil
2 tablespoons Thai red curry paste
3 tablespoons Thai chicken stock or canned chicken broth
2 tablespoons nam pla (Asian fish sauce; preferably Thai)
1 1/2 lb catfish fillets, cut into 1-inch cubes
1 1/2 tablespoons toasted rice powder
3 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), very thinly sliced
Special Equipment
a large (6-qt) wok with lid; a heatproof plate (just small enough to fit inside steamer rack); a large steamer rack

Steps:

  • Unfold banana leaves. Cut off and reserve tough center rib that runs along bottom edge of each leaf with kitchen shears. Cut ribs into 12-inch strips (you'll need 8) for tying packets. Gently cut leaves into 8 (10-inch) squares with shears, being careful not to split them (you may want to cut a few extra in case some split while folding). Gently wash banana leaf squares in a large pan of water, then pat dry.
  • Heat oil in wok over moderate heat until warm, about 30 seconds, then cook curry paste, stirring constantly, until very fragrant and a shade darker, 1 to 2 minutes. Add stock and fish sauce and bring to a boil over high heat, stirring. Add fish and rice powder and stir-fry until outside of fish just turns white, 1 to 2 minutes, then transfer mixture to a bowl.
  • Put a banana leaf square on a work surface, then put 1/3 cup fish curry in center of square and sprinkle with some of sliced Kaffir lime leaves. Fold 2 sides of banana leaf over fish to enclose it (be careful not to split leaf), then fold in opposite sides to form a packet. Tie packet with a strip of banana leaf rib and transfer to heatproof plate. Assemble 7 more packets in same manner, arranging in 1 layer on plate.
  • Bring 1 inch water to a boil in wok fitted with steamer rack. Transfer plate with packets to steamer rack carefully and steam, covered with lid, 5 minutes. Serve packets warm or at room temperature.

PRAWNS STEAMED IN BANANA LEAVES



Prawns Steamed in Banana Leaves image

Delicious Thai recipe - if banana leaves aren't available then you could use baking paper or aluminium foil.

Provided by Fairy Nuff

Categories     Thai

Time 35m

Yield 4 parcels, 4 serving(s)

Number Of Ingredients 11

1 inch grated fresh green ginger (2.5cm)
2 small finely chopped red chilies (remove the seeds if you don't want too much heat)
2 -4 finely chopped spring onions
2 stalks finely chopped lemongrass, white part only
2 teaspoons soft brown sugar
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh coriander (cilantro)
2 lbs fresh peeled and deveined green shrimp
8 small 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.

Nutrition Facts : Calories 282.5, Fat 5.7, SaturatedFat 1, Cholesterol 345, Sodium 687.9, Carbohydrate 8.2, Fiber 1, Sugar 3.6, Protein 47.5

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