Barbecued Seafood In A Banana Leaf Parcel With Mango & Coconut Salad On Grilled Pineapple


Seafood parcel 2 Banana Leaves cut into 4 squares 30cm by 30cm, foil is an option butchers string Sesame Oil 8 sprigs Coriander 500 g baby pink Snappers 8 Scallops 4 tiger Prawns 4 Kaffir Lime leaves Salt & Pepper 4 Slices Limes 4 tablespoons chilli lime dressing Nahm Jim Chilli Lime Dressing (Nahm Jim) 2 Cloves Garlic 1 teaspoon chopped Ginger 2 red birds eye Chilli's 3 Coriander roots cleaned and chopped 4 tablespoons grated Palm Sugar 4 tablespoons Fish sauce 1 cup fresh Lime juice Mango, Coconut & Grilled Pineapple Salad 4 Slices fresh Pineapples 1 cm thick vegetable oil (for grilling) 1 cup fresh Coconut shaved 1 thinly sliced mango ½ medium Red Onion thinly sliced 1 small continental Cucumber seeds removed & thinly sliced. 1 cup coriander leaf 8 basil leaves Salad dressing ¼ cup Coconut milk ¼ cup chilli lime dressing (see recipe) Salt & Pepper


Seafood ParcelWash Banana Leaves & Cut Into Squares. Brush Inside Of Each Leaf With A Tiny Bit Of Sesame Oil. Place Sprig Of Coriander On Each Leaf Then Place Snapper In The Centre Of Each Leaf And Top With Another Sprig Of Coriander, Lime Leaf, Scallops

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