Monday, 11 January 2016


  • seafood: white fish fillets 600-800g cut into 5cm pieces, scallops 200g and prawns 200g
  • sweet tamarind
  • 2 lemons sliced
  • 2 banana leaves
  • string
  • mango diced
  • marinate: 100ml coconut cream, zest and juice of 2 limes, 2 cloves of garlic crushed, handful of sliced spring onion, 1tsp curry powder, salt n pepper, 1 chilli chopped (optional for spicy version)

Prepare marinate by mixing all ingredients in a large bowl then add seafood, stir well and set aside. Prepare banana leaves by cutting into 20x20cm sheets. Once ready place them on hot pan one by one for few second on each side to make them more flexible. Now start wrapping.

Simply place some seafood mix in the centre of the leave with piece of sweet tamarind. Fold sides into centre and front and back after. Tight with string across each side. Once all done place them under hot salamander for around 7min each side. Serve with mango, lemon and side rice. Enjoy.

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