Prawns steamed in banana-leaf packets

Prawns steamed in banana-leaf packets

Pepes udang

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From
South East Asian Food

Steaming or grilling in banana-leaf packets is common throughout South East Asia. This dish is a steamed version of the popular pepes.

Ingredients

Quantity Ingredient
600g large raw prawns, deveined
4 red chillies, finely sliced diagonally
3 garlic cloves, smashed and chopped
pieces banana leaf, 20–23 cm quare for wrapping
or strong foil
2 small eggs
2 spring onions, finely chopped, green part only
salt, to taste
1 cup lemon basil leaves

Method

  1. Mix prawns, chillies and garlic well. If you are using banana leaves, soften them over a hot electric stove element, gas ring, or even in hot water until they are pliable. If using foil, rub one end of a 12 cm strip lightly with oil. Beat together the eggs, spring onions and salt until well mixed then stir in the basil. Depending on their size place about four prawns in their chilli-garlic mixture about a quarter of the way in from the end of the banana leaf or foil and across it leaving about 3 cm clear at each end. Spoon 2 or 3 tablespoons egg mixture over the prawns, roll up carefully into a packet about 5 cm in diameter and fold each end into a point. Secure the ends with a toothpick. Steam over boiling water for 15–20 minutes.
Tags:
SBS
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