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Gallery Su-Mei’s Grilled Seafood Wrapped in Banana Leaves Recipe Summary Servings: 10
Ingredients Ingredient Checklist 1 1/2 teaspoons sea salt 1 teaspoon freshly ground white pepper 5 to 6 fresh bird chiles, or 5 serrano chiles, slivered 12 garlic cloves, thinly sliced 5 shallots, thinly sliced 4 krachai, or 12 slivers fresh ginger, thinly sliced 10 kaffir lime leaves, torn in half, or slivered zest of 2 limes 1 1/2 pounds large shrimp, peeled, deveined, and thoroughly dried 1 pound mussels, scrubbed, debearded, and thoroughly dried 1 pound Manila clams, scrubbed and thoroughly dried 1 1 1/2-pound lobster, chopped into bite-size pieces 2 cups Thai basil leaves, roughly torn 2 cups Arugula leaves, torn into bite-size pieces 1 lemon, thinly sliced 2 16-by-18-inch pieces banana leaves Cooked jasmine rice, for serving (optional)
Gallery Su-Mei’s Grilled Seafood Wrapped in Banana Leaves
Recipe Summary Servings: 10
Gallery
Su-Mei's Grilled Seafood Wrapped in Banana Leaves
Su-Mei’s Grilled Seafood Wrapped in Banana Leaves
Su-Mei’s Grilled Seafood Wrapped in Banana Leaves
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 1 1/2 teaspoons sea salt 1 teaspoon freshly ground white pepper 5 to 6 fresh bird chiles, or 5 serrano chiles, slivered 12 garlic cloves, thinly sliced 5 shallots, thinly sliced 4 krachai, or 12 slivers fresh ginger, thinly sliced 10 kaffir lime leaves, torn in half, or slivered zest of 2 limes 1 1/2 pounds large shrimp, peeled, deveined, and thoroughly dried 1 pound mussels, scrubbed, debearded, and thoroughly dried 1 pound Manila clams, scrubbed and thoroughly dried 1 1 1/2-pound lobster, chopped into bite-size pieces 2 cups Thai basil leaves, roughly torn 2 cups Arugula leaves, torn into bite-size pieces 1 lemon, thinly sliced 2 16-by-18-inch pieces banana leaves Cooked jasmine rice, for serving (optional)
Directions
Combine the salt, pepper, chiles, garlic, shallots, krachai, and kaffir lime leaves in a bowl, and mix well. Add the seafood, basil leaves, arugula, and lemon slices. Toss to mix well.
Heat a grill. Line a 16-by-18-inch double layer of aluminum foil with a banana leaf. Place the seafood mixture in center of leaf. Cover it with second banana leaf and another 16-by-18-inch double layer of aluminum foil. Roll edges of aluminum foil over tightly to form a pouch.
Place the pouch on the grill over medium-high heat. Cover, and grill-smoke for 20 minutes. Be sure to open air vents in top of grill cover. Carefully open pouch slightly to make sure the mussel shells are open and the lobster shell has turned pink. Remove pouch from the grill, and transfer seafood, along with the juices, to a platter. Serve with rice.
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Su-Mei’s Grilled Seafood Wrapped in Banana Leaves
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Su-Mei’s Grilled Seafood Wrapped in Banana Leaves
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
