Prawn and Coconut Parcels

These look great wrapped in banana leaves but if you can't find banana leaves use baking paper instead.

Annabel Langbein Media

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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 
https://www.annabel-langbein.com/recipes/prawn-and-coconut-parcels/3253/

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Prep time:: 30 mins
Cook time:: 6 mins
Makes:: about 30 canapés

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

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.