Prawn Pouches. Credit: LAH Studios
Ingredients
Small prawns: 20
Shallots: 120 g (sliced)
Ginger: 2 tbsp (chopped)
Garlic: 1.5 tbsp (chopped)
Green chili: 1.5 tbsp (chopped)
Curry leaves: 2
Coconut oil: 2 tbsp (plus extra for brushing)
Coconut: 100 g (grated)
Turmeric powder: 1/4 tsp
Chili powder: 1/2 tsp
Mustard seeds: 1/2 tsp
Salt: to taste
Lemon: 1 (juiced)
Freshly ground black pepper: 1 tsp
Kodampuli (kokum) water : 2 tbsp
Banana leaves: 8 (round-cut)
Chef Regi Mathew created this dish as a twist on a popular Kerala preparation called Peera Pattichathu. “It evokes the goodness of grated coconut but takes things a step further: steaming the prawns in banana leaf pouches imparts a distinctive flavor,” he explains. The gentle steam allows the prawns to absorb the earthy aroma of the banana leaves, bringing layered heat, smokiness, and spice together with the tang of tamarind.
How to make Prawn Pouches
01.
Marinate the Prawns
- Wash and clean the prawns thoroughly.
- Marinate with a pinch of turmeric powder, lemon juice, and salt.
- Set aside.
02.
Make the Kodampuli Water
- Soak 2 pieces in 60 ml of warm water for 15 minutes, then strain and reserve the liquid.
03.
Make the Masala
- Heat coconut oil in a pan and add the mustard seeds.
- When they begin to crackle, add the ginger, garlic, green chili, and curry leaves.
- Sauté until the shallots turn soft and translucent.
04.
Add the Spices
- Lower the heat and stir in the chili powder, turmeric powder, and black pepper.
- Sauté briefly until fragrant.
05.
Cook the Prawns
- Add the marinated prawns and cook until nearly done.
- Stir in the grated coconut and kodampuli water.
- Adjust seasoning, then remove from heat.
06.
Prepare the Banana Leaves
- Gently blanch the banana leaves over an open flame until pliable.
- Brush each with a little coconut oil.
07.
Assemble the Pouches
- Spoon about 4 prawns with masala onto each banana leaf.
- Gather the edges together and tie the top securely with fiber from the banana stem (or kitchen twine).
08.
Steam and Serve
- Steam the bundles for about 10 minutes.
- Serve hot, straight from the leaf.
