Best Prawns Steamed In Banana Leaves Recipes

Shrimp and Banana image

Provided by Roger Mooking

Time 20m

Yield 4 servings

Number Of Ingredients 13

20 shrimp, peeled and deveined with tails on
Vegetable oil
Salt and pepper
Salt and pepper
4 tablespoons shallots, brunoise (about 1 1/2 shallots)
1 tablespoon finely chopped garlic (about 4 cloves)
4 very ripe bananas (so ripe that the skins are black)
1:1 low-sodium soya/water (1/2 cup of each)
Roughly 3 tablespoons sambal
1 teaspoon honey
Juice of 2 limes
1 cup fresh cilantro, chopped
Onion sprouts, for garnish

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.

Prawns Steamed in Banana Leaves image

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

Sambal Stingray in Banana Leaf image

Provided by Julia Moskin

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

1 ounce (about 1/2 cup) dried red chilies
2 ounces (about 1/2 cup) dried small shrimp (available in Asian markets)
10 to 12 large garlic cloves
8 to 10 shallots, peeled
3-inch piece ginger, peeled and coarsely chopped
3-inch piece lemon grass, white end, coarsely chopped
1 teaspoon belachan shrimp paste, available in Asian markets or 2 teaspoons fish sauce
1 tablespoon tamarind paste or lime juice, more to taste
2 tablespoons light brown sugar, more to taste
1/4 cup raw peanuts
2 tablespoons vegetable oil, plus more for fish
1 whole, skinless skate wing, 1 1/2 to 2 pounds, or firm fillets like snapper, about 3/4-inch thick
3 banana leaves (available frozen at Asian and Latin markets)
Slices of lemon, for garnish
Slices of white onion, for garnish
Sprigs of cilantro, for garnish

Steps:

Make the sambal: In separate bowls, soak the chilies and the dried shrimp in water to cover for 10 minutes, then drain. Remove and discard stems and seeds from the chilies.
In a blender, combine the chilies, shrimp and remaining sambal ingredients, except the oil, with 1/2 cup water. Blend until finely chopped but not smooth. Heat the oil in a frying pan over medium heat and add the sambal. Cook, stirring often, until it is moist, thick and dark red, adding water 1 tablespoon at a time if needed to prevent scorching.
Cook the fish: Rinse and dry the fish and sprinkle it with salt. Heat a grill to high, or place a heavy skillet (with a lid) over medium-high heat. Spread one side of the fish with a thin layer of sambal. Place a banana leaf on grill (or in skillet), drizzle lightly with vegetable oil and place the fish on top, sambal side up. Cover grill or pan and cook about 8 minutes, until the banana leaf is toasted and the sambal is dry and fragrant. Remove the leaf and fish from the heat. Place a new banana leaf on grill or in pan, drizzle it with oil, flip fish onto it and spread more sambal on top. Cover and cook another 6 to 8 minutes, until cooked through.
Place another leaf on a platter. Flip the fish onto it, spoon more sambal over the top and garnish with lemon and onion slices and cilantro sprigs. To serve whole skate, slide the fish off the spine with a spoon.