2 lemongrass stems (only the white part); fine chopped
2 teaspoons fine brown sugar
1 spoonful of fish sauce
2 spoonfuls of lime juice
1 tablespoon of sesame seeds, Toast
2 tablespoons of fresh coriander, chopped
1 kg of raw prawns, peeled and dened
8 small banana leaves
Crush ginger, chillies, the spring onion and lemongrass in the blender in short bursts until a uniform paste is obtained. Pass the pasta to a bowl; incorporate sugar, fish sauce, lime juice, sesame seeds and coriander. and mix them well. Add the prawns and stir them to bathe well with the sauce. Leave to marinate in the refrigerator for 2 hours, well covered.
Scald in boiling water the banana leaves during 3 minutes for them to soften. Drain and dry with a clean cloth and cut them with the scissors in squares of about l8 cm on the side.
Remove the mixture from the refrigerator and divide it into eight equal portions; put each one in the center of a banana leaf square, bend it and twist so that the mixture does not come out and secure each wrapper with a skewer of bamboo.
Steam the packets in a bamhu basket over water, simmering between 8 and 10 minutes, until the filling is cooked through.
Banana leaves can be purchased from Asian produce stores.
If the banana leaves are large enough, can make larger wrappers.
If you can't get banana leaves, wrap prawns in foil or baking paper and steam the packets. If you bake them on the barbecue, use aluminum foil in any case.
You can prepare and cook the stuffed packages the day before and store them well covered in the refrigerator.
Recipes easy to https://recetasdecocinafaciles.NET /