Banana Leaf Rice Rolls

Ingredients

• 100 g basmati rice
• 4 banana leaves
• 1 spring onion (without green part)
• 0.5 red bell pepper
• 100 g shrimp (peeled)
• 1 piece fresh ginger (about 4 cm)
• 1 Garlic clove
• 2 tbsp oil
• 1 tbsp chopped unsalted peanuts
• 4 stems fresh coriander
• 2 tbsp chili sauce
• 2 tbsp rice vinegar
• 3 tbsp Fish sauce
• oil for brushing

Instructions

1. 1.

   Rinse the rice thoroughly in a sieve with cold water, put it in a pot and add about three times the amount of water. Cover and cook over low heat for about 20 minutes. Cut the banana leaves in half and blanch them in boiling water for about 1 minute. Remove and shock in cold water. From each leaf cut off a 1-2 cm wide strip on the side to later tie the parcels.

2. 2.

   Prepare the filling: clean, wash and finely chop the spring onions. Clean, seed, wash and dice the bell pepper finely. Peel and finely mince the ginger and garlic.

3. 3.

   Heat oil in a wok. Briefly sauté the ginger and garlic. Then add the spring onions and bell pepper and stir-fry for another 2-3 minutes while constantly stirring.

4. 4.

   Wash coriander, shake dry, remove the leaves and roughly chop. Mix the rice with the vegetables, peanuts and coriander. Season with chili sauce, rice vinegar and fish sauce. Divide the rice into 8 portions and shape each into a roll, place on a banana leaf, fold in the sides and roll up. Seal the filled banana leaf parcels with the strips.

5. 5.

   Brush the banana leaf parcels with oil and grill under the oven broiler at 200°C for about 6 minutes on each side.