Lobster crabs in banana leaves

Ingredients for 4 servings:

• 2 ½ cm ginger, grated
• 2 red chili peppers, finely chopped
• 4 spring onions, finely chopped
• 2 stalks of lemongrass, only the thick part, finely chopped
• 2 tsp brown sugar
• 1 tbsp fish sauce
• 2 tbsp lemon juice
• 1 tbsp sesame seeds, roasted
• 2 tbsp coriander, fresh, finely chopped
• 1 kg crabs (lobster crabs), raw
• 8 small banana leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Using a food processor, process the ginger, chilies, spring onions, and lemongrass in short bursts until smooth and then transfer to a bowl. Stir in the sugar, fish sauce, lime juice, sesame seeds, and coriander and mix well. Add the crab and mix everything well. Cover and marinate in the refrigerator for 2 hours. Soak the banana leaves in boiling water for 3 minutes, then drain, pat dry, and cut into approximately 18 cm squares using scissors. Divide the crab mixture into 8 portions, place one portion on each banana leaf, and fold the leaf at the top. Secure with a bamboo skewer. Steam the parcels in a bamboo basket or similar for 8-10 minutes until the crab is cooked through. Delicious with white bread or salad. Tips: Banana leaves can be purchased at Asian markets or greengrocers. The parcels can also be grilled. The packets can be prepared in advance and stored in the refrigerator for a day.