Lobster and Parrot Fish Patties with Ceylon Green Tea Rice Crisps

Methods and Directions

• Cut the banana leaves into 30cm x 30cm squares and run under an open flame to soften it (you will need 12 pieces).
• Use a large shape knife to finely chop the lobster or prawn meat and fish (do not use a food processor as this will make the mousse rubbery).
• Add garlic, ginger, eschallot and chilli and use your hands to stir until just combined.
• Add egg and stir until well combined.
• Set aside for 5 minutes to rest.
• Preheat oven to 230°C.
• Place pizza stone or oven tray in oven to preheat.
• Place 100g of the fish mixture into the centre of 2 oiled banana leaves.
• Fold sides over to enclose filling and secure with kitchen string.
• Repeat with remaining fish mixture and banana leaves to make 6 parcels.
• Cook parcels on pizza stone for 5 minutes.
• Turn parcels and cook for a further 5 minutes or until cooked through.
• Meanwhile, combine the carrot, paw paw, chilli and lime juice in a medium bowl.
• Taste and season with salt and pepper.
• Place parcels on serving plates with carrot salad.
• Serve immediately with lime wedges, if desired.

• Wash the rice and place it in a large pot with the water and cook till it is overcooked or is a porridge like texture.
• Puree with a hand blender till nearly smooth but still contains small pieces throughout.
• Crush the Ceylon Green Tea leaves in your hand and mix the tea leaves into the still warm rice porridge.
• Spread the mix onto the silicone mat 1.5mm thick.
• Dehydrate in an oven with no fan at 50°C until dry but still pliable.
• Break into large fragments and keep dry.
• Heat oil to 190°C. Deep fry fragments until they are puffed and crisp, place on paper towel to drain, serve immediately.