the Breville Test Kitchen

Salt Crusted Shrimp in Banana Leaf

Name: Salt Crusted Shrimp in Banana Leaf
Cook time: 1800 s
Total time: 2400 s
Yield: Serves 2
Ingredients: 12 (550 g) raw shrimp - peeled and deveined, tails intact; 2 banana leaves 25cm x 12cm; ½ tsp vegetable oil - (optional); 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 (60 ml) fresh lime juice; ¼ cup (50 g) sugar; 1 tsp kosher salt; 1 tsp fish sauce; 4 large egg whites; ¼ cup (60 ml) water; 1 kg kosher salt

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 (550 g) raw shrimp
peeled and deveined, tails intact
2 banana leaves 25cm x 12cm
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 (60 ml) fresh lime juice
¼ cup (50 g) sugar
1 tsp fish sauce

For the salt crust

1 tsp kosher salt
4 large egg whites
¼ cup (60 ml) water
1 kg kosher salt

Instructions

1Place all the marinade ingredients in a blender and blend to a coarse paste. 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. Meanwhile, prepare the salt crust.
3Insert the wire rack into position 4. Set the oven to Bake, Convection, 205°C, for 8 minutes and press Start to preheat. Meanwhile, continue to the next step.
4Whisk the egg whites until frothy, add the water and whisk. Place the salt in a large bowl, add the egg whites and mix to combine.
5Lightly oil the roasting pan and line with foil. Press approximately a third of the salt mixture over the base of the pan, ensuring that it covers an area larger than the banana leaf. Place a banana leaf on the salt mixture. Top with the shrimp, side-by-side, neatly in a line, alternating the heads and tails. Place the other banana leaf on top. Cover with the remaining salt mixture, ensuring that the edges are well covered.
6Once preheated, place the pan in the oven and cook 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.

Salt Crusted Shrimp in Banana Leaf

40 mins total time

30 mins active time

Easy

Serves 2

Ingredients

Measurements:

12 (550 g) raw shrimp
peeled and deveined, tails intact
2 banana leaves 25cm x 12cm
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 (60 ml) fresh lime juice
¼ cup (50 g) sugar
1 tsp fish sauce

For the salt crust

1 tsp kosher salt
4 large egg whites
¼ cup (60 ml) water
1 kg kosher salt

Instructions

1Place all the marinade ingredients in a blender and blend to a coarse paste. 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. Meanwhile, prepare the salt crust.

3Insert the wire rack into position 4. Set the oven to Bake, Convection, 205°C, for 8 minutes and press Start to preheat. Meanwhile, continue to the next step.

4Whisk the egg whites until frothy, add the water and whisk. Place the salt in a large bowl, add the egg whites and mix to combine.

5Lightly oil the roasting pan and line with foil. Press approximately a third of the salt mixture over the base of the pan, ensuring that it covers an area larger than the banana leaf. Place a banana leaf on the salt mixture. Top with the shrimp, side-by-side, neatly in a line, alternating the heads and tails. Place the other banana leaf on top. Cover with the remaining salt mixture, ensuring that the edges are well covered.

6Once preheated, place the pan in the oven and cook 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.