Salt Crusted Shrimp in Banana Leaf

Instructions

• 1

  Place 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.

• 2

  Add the shrimp to the marinade and turn gently to coat. Cover and allow to marinate in the refrigerator for 15 minutes.

• 3

  Insert 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.

• 4

  Place the egg whites and both salts in a large bowl and mix with a balloon whisk to combine.

• 5

  Line 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.

• 6

  Once preheated, place the pan in the oven and bake 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.