Shrimp Steamed in Banana Leaves Recipe

1 kg shrimps

1.5 tablespoon sesame seeds

2.5 cm fresh ginger, grated

3 red chilies, chopped finely

4 scallions, chopped finely

2 stems lemon grass (white part only), chopped finely

2 teaspoons soft brown sugar

1 tablespoon fish sauce

2 tablespoons lime juice

2 tablespoons fresh cilantro leaves, chopped

8 banana leaves

Method :

Shell and devein the shrimps. Place the banana leaves in a large heatproof bowl and soak them for 3 minutes with boiling water or until the leaves are softened. Drain and pat dry with a clean towel. Cut the leaves into squares of 18 cm. Heat up a dry pan over moderate heat and toast the sesame seeds for 3 minutes, shaking the pan gently or until the seeds are golden brown. To prevent burning the seeds, remove from the heat immediately. Place the ginger, chili, spring onion and lemon grass in a food processor, and process in short bursts until a paste is formed.  Transfer the paste to a bowl, stir in the sugar, fish sauce, lime juice, sesame seeds and cilantro and mix well. Add the shrimps and toss to coat. Cover and marinate for 2 hours in the fridge. Divide the mixture into eight, and place a portion on each banana leaf. Fold the leaf to enclose the mixture, and then secure the parcels with a wooden skewer. Cook the parcels in a bamboo steamer over simmering water for 8 to 10 minutes or until the shrimp filling is cooked. Serve hot with steamed white rice.