Prawns Steamed In Banana Leaves Food

SHRIMP AND BANANA

Steps:

• Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
• Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
• Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.

PRAWNS STEAMED IN BANANA LEAVES

Steps:

• Put the chillies, ginger, spring onion and lemon grass in a food processor and process until the mixture forms a paste (or grind in a mortar and pestle).
• Put the mixture in a bowl and stir in the sugar, fish sauce, lime juice, sesame seeds and coriander.
• Mix well.
• Add the prawns and toss to coat them.
• Cover and refridgerate for about 2 hours.
• Soak the banana leaves in boiling water for 3 minutes to soften them.
• Drain and then pat them dry.
• Cut the banana leaves (or baking paper or foil) into 18cm/7" squares.
• Divide the prawn mixture into eight.
• Place each portion onto a banana leaf.
• Fold the leaf up to enclose the mixture and then secure with a bamboo skewer.
• Cook the parcels in a steamer over simmering water for 8-10 minutes.

BAHO (BEEF, PLANTAINS AND YUCA STEAMED IN BANANA LEAVES)

Steps:

• In a large non-reactive bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight.
• Add about 4 inches of water to a tamalera or large (5-gallon) pot. (You may have to use two pots if you don't have one big enough to hold the baho in one batch.) Place a rack in the bottom of the pot, or toss in enough wadded up aluminum foil to hold the ingredients out of the water. Place a plate on top of the rack or aluminum foil.
• Line the plate and the sides of the pot with banana leaves, letting the leaves hang over the edge of the pot. Make sure the pot is fully lined with leaves, with no openings.
• Lay the green and ripe plantains on the bed of banana leaves. Remove the meat from its marinade and layer it over the plantains.
• Top the beef with a layer of yuca.
• Finally, pour the meat marinade and vegetables over the yuca.
• Take the banana leaves hanging over the edge of the pot and fold them over to completely cover the ingredients in the pot.
• Cover the pot with a tight-fitting lid.
• Bring the water to a boil over medium-high flame. Reduce heat to medium and simmer for about 4 hours.
• Add water as necessary to keep it from all evaporating.
• Baho is traditionally served on a banana leaf. Each diner gets a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. This is all topped with a healthy portion of repollo cabbage slaw.
• *Variations.
• Banana leaves can be found frozen in most Latin or Asian markets. If you can't find them, use aluminum foil instead. You'll be missing out on the flavor the banana leaves give to the dish though.