Saturday, March 22, 2014

Pan Grilled Prawns In Banana Leaf



This Pan Grilled Prawns in Banana Leaf is one of my favorite street-foods, which you can find at many hawker stalls in Malaysia. I like the sweet taste of the prawns with the spicy sambal, and the lovely aroma from the banana leaf. It is best eaten hot with some steamed rice. Well, if prawn is not your cup of tea, then the fish version may appeal to you, which you can find the recipe over here.   




Pan Grilled Prawns In Banana Leaf

Ingredients

1 lb Large Prawns, divided
6 Okra, sliced, divided
4 to 5 Four Angle beans, sliced, divided
1/2 Small Red Onion, sliced, divided
10 Tbsp of Sambal Paste With Lemongrass, divided
3 Tbsp of Soaked Dried Shrimps
4 Pieces of Banana Leaves, divided
Sea Salt, to taste
Peanut Oil, for greasing the banana leaf
Calamansi Limes

Method

Place two banana leaves on a hot cast iron pan and grease with peanut oil. Place about three tablespoons of sambal paste and dried shrimps in the center of the banana leaf, and spread it around. Place half portion (about 5 to 6 pieces) of prawns over the sambal paste and let it cook briefly, about a minute. Then cover the pan with a lid. Once the prawn is cook on one side, about 3 to 4 minutes. Remove the lid, turn the prawns over. Scatter the prepared vegetables all over the fish and top it with extra sambal (about 2 Tbsp)

Cover the pan again for another 4 to 5 minutes, stir the vegetables around and season with salt and Calamansi juice. Serve warm with steamed rice.



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1 comments:

  1. Yum! Everything on the dish is just so delicious, from the prawns to the sambal and even to the banana leaf that released the wonderful aroma. I am drooling from just looking at the picture. Thanks for sharing Angie.

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