Shrimp slathered in a marinade of lemongrass, chili and cilantro, wrapped in banana leaves and encased in a clever salt crust. Tap open at the table to reveal aromatic wafts of steam. Serve as an appetizer or with steamed rice as a main course.
40 mins total time
30 mins active time
Easy
Serves 2
Ingredients
Measurements:
12 (1¼ lb) raw shrimp
peeled and deveined, tails intact
2 banana leaves 10-inch x 5-inch
½ tsp vegetable oil
(optional)
For the marinade
6 cloves garlic
peeled
2 long green chilies
coarsely chopped
1 green onion
coarsely chopped
1 lemongrass stalk
white part only, thinly sliced
¼ cup coarsely chopped cilantro
¼ cup (2 fl oz) fresh lime juice
¼ cup (1¾ oz) sugar
1 tsp kosher salt
1 tsp fish sauce
For the salt crust
2 large egg whites
1 lb kosher salt
1 lb rock salt
Instructions
1Place all the marinade ingredients in a blender and blend to a coarse paste, scraping down the side occasionally. Transfer to a medium bowl. Remove 2 tablespoons of the marinade and set aside.
2Add the shrimp to the marinade and turn gently to coat. Cover and allow to marinate in the refrigerator for 15 minutes.
3Insert the wire rack into position 4. Set the oven to Bake, Convection, 400°F, for 8 minutes and press Start to preheat. Meanwhile, continue to the next step.
4Place the egg whites and both salts in a large bowl and mix with a balloon whisk to combine.
5Line the roasting pan with foil. Press approximately a third of the salt mixture over the base of the pan, ensuring it covers an area larger than the banana leaf. Place a banana leaf on the salt mixture. Top with the shrimp, top to tail, neatly in a line. Place the other banana leaf on top. Cover with the remaining salt mixture, ensuring that the edges are well covered. Using a knife, score a line down the center of the salt, ensuring it doesn’t go all the way through.
6Once preheated, place the pan in the oven and bake for 8 minutes.
7Remove the pan from the oven and allow to stand for 5 minutes.
8Crack open the crust by tapping with a spoon and remove. Brush off any remaining salt.
9Add the oil to the reserved marinade to loosen, if necessary. Drizzle the shrimp with the marinade and serve.