Crab Meat with Coconut Sauce in Banana Leaf

Ingredients

• 1 banana leaf (about 90 cm long)
• 500 g cooked crab meat (shucked)
• 1.5 cm fresh ginger
• 1 Garlic clove
• 1 red chili pepper
• 5 eggs
• 80 ml Coconut milk
• 1 tsp red curry paste
• 1 tsp Lime juice
• Salt
• ground black pepper
• 1 untreated lime (sliced)

Instructions

1. 1.

   Cut the banana leaf into four equal pieces, shape each into a round cup about 6 cm high, and secure with kitchen twine.

2. 2.

   Slice the crab meat diagonally into thin strips. Peel and finely chop the ginger and garlic. Wash the chili, halve it lengthwise, deseed, and cut into thin strips.

3. 3.

   Whisk the eggs with coconut milk, curry paste, ginger, garlic, and lime juice; season with salt and pepper. Fold in the crab meat and fill 3/4 of each banana cup with the mixture.

4. 4.

   Place the filled cups in a bamboo steamer, seal, and steam over boiling water for about 30–40 minutes until set.

5. 5.

   Remove the packages from the steamer, sprinkle with chili strips, garnish with lime slices if desired, and serve.