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Prawn and Coconut Parcels
250g raw prawn meat, finely chopped 1 large spring onion, very finely chopped 3 tbsp finely chopped coriander leaves 1 tsp very finely chopped chilli, or more to taste ¼ cup coconut cream 2 tsp sesame oil finely grated zest of 1 lime 2 tsp fish sauce 1 egg white To serve 1 or 2 banana leaves bamboo cocktail skewers
© Annabel Langbein Media
Mix all ingredients to a coarse paste. Cut long triangles of banana leaves or baking paper (10cm at base by 10cm high).
Place a heaped teaspoon of mixture at the base end of each leaf or paper and roll up into a cigar shape. Secure with a bamboo cocktail skewer. Chill until ready to cook. Cook parcels in a preheated frypan or on a barbecue hotplate until they feel firm and have no give (about 3 minutes each side). Serve parcels for guests to unwrap.
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