Banana Leaves with Rice Stuffing
- 100 grams Basmati rice
- 4 Banana leaf
- 1 scallion (white parts)
- ½ red Bell pepper
- 100 grams shrimp (peeled)
- 1 piece fresh ginger (about 4 cm)
- 1 garlic
- 2 tablespoons vegetable oil
- 1 tablespoon chopped Peanuts (unsalted)
- 4 sprigs fresh cilantro
- 2 tablespoons Chili sauce
- 2 tablespoons Rice vinegar
- 3 tablespoons Fish sauce
- vegetable oil (for oiling)
Rinse rice with cold water in a colander, put in a saucepan and add about three times as much water. Cover and cook for about 20 minutes on low heat. Cut banana leaves in half and blanch for about 1 minute in boiling water. Remove and rinse with cold water. From each sheet, cut 1-2 cm (approximately 0.5-1 inch) wide strip to be used later for tying stuffed pieces.
Prepare filling. Rinse and dry scallions, chop finely. Rinse peppers, halve and remove seeds and ribs. Cut into small cubes. Peel and finely chop ginger and garlic.
Heat oil in a wok. Saute ginger and garlic for a little. Add scallions and peppers and saute for 2-3 minutes, stirring constantly.
Rinse and shake dry cilantro, pluck off the leaves and chop coarsely. Combine rice with vegetables, peanuts and cilantro. Add chile sauce, rice vinegar and fish sauce. Divide rice into 8 portions, place each on banana leaf and make a roll. Tie with reserved banana strips.
Brush banana rolls with oil, place in an oiled shallow dish and cook in preheated at 200°C (approximately 400°F) oven for about 6 minutes per side.