• Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serving For 2 People
  • Difficulty Normal
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Recipe Ingredient

  • 150g garoupa fillet, minced
  • 125g prawns, shelled and minced
  • 2 tbsp oil
  • Ground spice ingredients (A)
  • 6 shallots
  • 4 cloves garlic
  • 4 red chillies, seeded
  • 4 dried chillies, seeded
  • 3 candlenuts
  • 3 slices galangal
  • 1cm fresh turmeric
  • 1 stalk lemongrass
  • Ingredients (B)
  • 100ml thick coconut milk
  • 1 tbsp rice flour
  • 1 tbsp cornflour
  • 2 eggs, beaten
  • 5 kaffir lime leaves, finely shredded
  • Seasoning
  • ½ tsp sugar
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp chicken stock granules
  • ¼ tsp ikan billis stock granules

Instructions

  1. Some banana leaves, cut into 8x3cm pieces
  2. Aluminium foil, cut into 14x11cm pieces
  3. Heat oil and fry ground spices till fragrant. Dish out and leave to cool.
  4. Combine fish paste and prawns with ingredients (B) and stir in seasoning to mix.
  5. Blend mixture with the pre-fried spice ingredients.
  6. Place banana leaf on the foil. Spread 2 tablespoons of spicy paste mixture over.
  7. Fold both sides up to cover the paste and wrap up the foil.
  8. Arrange the packets on a tray and grill in a preheated oven at 200°C for 14-15 minutes or until cooked through and aromatic.
  9. Alternatively, steam the packets over high heat for 10 minutes or until cooked through.
  10. Serve immediately.
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