Hindustan Times (Patna) - Live - - Lifestyle - By chef Ramesh Singh, Asian Haus

Blend 10 shal­lots, gar­lic, red chill­ies, 2 stalks of lemon grass, 1 inch galan­gal, turmeric and 20g shrimp paste in a food pro­ces­sor un­til fine. Mince all mari­nade — 2 eggs, 1 cup co­conut milk, rice flour, Kaf­fir lime leaves, salt and su­gar with the paste, mix well. In the cen­ter of a ba­nana leaf, place the mashed mix­ture. Fold up both sides of the ba­nana leaf to meet in the cen­tre and fold up the other two ends to meet in the cen­ter and se­cure with bam­boo tooth picks. Boil wa­ter in a wok. Steam for 10 minute, un­wrap the leaves and serve.

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