Heat coconut milk with 1 Dilmah green teabag and, allow to infuse and cool completely.
Wash the sea grapes and leave them to sit in a cup of chilled Dilmah green tea to infuse and plump up (set some aside for garnishing)
Prepare the finely sliced banana flower heart by leaving it in some water with lemon juice to avoid discoloration. Set aside the outer leaves for serving.
Add the fish sauce and jaggery into a large bowl, and mix well until the jaggery dissolves completely
Next, add the coconut milk and chillie paste to the fish sauce mix, followed by the sliced shallots, prepared banana flower, coriander leaves, chillies, beansprouts, prawns and two of the finely sliced kaffir lime leaves.
Mix it all together and spoon the mixture into the outer banana leaves. Top with the remaining chopped kaffir lime leaves and the sea grapes
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