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.

the Smart Oven™ Air Fryer Pro

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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

1
Place 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.
2
Add 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.
3
Insert 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.
4
Whisk 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.
5
Lightly 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.
6
Once preheated, place the pan in the oven and cook for 8 minutes.
7
Remove the pan from the oven and allow to stand for 5 minutes.
8
Crack open the crust by tapping with a spoon and remove. Brush off any remaining salt.
9
Add the oil to the reserved marinade to loosen, if necessary. Drizzle the shrimp with the marinade and serve.