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Salt Crusted Shrimp in Banana Leaf
the Breville Test Kitchen

the Breville Test Kitchen

Salt Crusted Shrimp in Banana Leaf

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.
time

40 mins total time

activetimeIII

30 mins active time

easy

Easy

user

Serves 2

Ingredients


Measurements:

  • raw shrimp icon
    12 (1¼ lb) raw shrimp

    peeled and deveined, tails intact

  • banana leaf 10-inch x 5-inch icon
    2 banana leaves 10-inch x 5-inch
  • vegetable oil icon
    ½ tsp vegetable oil

    (optional)

For the marinade

  • clove garlic icon
    6 cloves garlic

    peeled

  • long green chili icon
    2 long green chilies

    coarsely chopped

  • green onion icon
    1 green onion

    coarsely chopped

  • lemongrass stalk icon
    1 lemongrass stalk

    white part only, thinly sliced

  • coarsely chopped cilantro icon
    ¼ cup coarsely chopped cilantro
  • fresh lime juice icon
    ¼ cup (2 fl oz) fresh lime juice
  • sugar icon
    ¼ cup (1¾ oz) sugar
  • kosher salt icon
    1 tsp kosher salt
  • fish sauce icon
    1 tsp fish sauce

For the salt crust

  • large egg white icon
    2 large egg whites
  • kosher salt icon
    1 lb kosher salt
  • rock salt icon
    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.
Main course
Hors d'oeuvr/Appetizers
All
Dairy Free
Gluten Free
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