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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 Prawn and Coconut Parcels Recipe
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/
EMAIL PRINT
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.

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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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