{"id":26367,"date":"2020-04-26T14:25:31","date_gmt":"2020-04-26T18:25:31","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=26367"},"modified":"2020-05-06T00:04:09","modified_gmt":"2020-05-06T04:04:09","slug":"steamed-shrimp-stuffed-appam-wrapped-in-banana-leaf-shrimp-appams","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/steamed-shrimp-stuffed-appam-wrapped-in-banana-leaf-shrimp-appams\/","title":{"rendered":"Steamed Shrimp Stuffed Appam Wrapped in Banana leaf- Shrimp Appams"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26368\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Steam-cooked-banana-wrapped-shrimp-appam.jpg\" alt=\"\" width=\"475\" height=\"633\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Steam-cooked-banana-wrapped-shrimp-appam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Steam-cooked-banana-wrapped-shrimp-appam-150x200.jpg 150w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>A healthy snack made with shrimp roast and rice dough and is steam cooked&#8230;<\/p>\n<p>This is a traditional snack made in the Malabar region of Kerala. For me, anything wrapped in banana leaf is a delicacy. I happened to have banana leaves in my freezer that was bought last year for serving Onam Sadya. The sight of banana leaf tempted me to make this dish and I was wanting to make a healthy one. This is steam cooked, shrimp stuffing along with the rice dough, and the aroma from the steamed banana leaf made this a perfect snack or meal.<\/p>\n<p>You can replace shrimp roast with mussel, fish, beef, or chicken roast.<\/p>\n<p>If you don&#8217;t have banana leaves, wrap the appam in an aluminum foil and steam cook.<\/p>\n<p><strong>How to store banana leaf: I wish I could pick fresh banana leaves from my backyard. Fortunately, some Asian stores sell frozen banana leaves. Banana leaves can be kept in the freezer for a few years. Before using, thaw and wash them well under running water.<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26369\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Shrimp-appam-wrapped-in-banana-leaf-and-steam-cooked-Kerala-shrimp-appam.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Shrimp-appam-wrapped-in-banana-leaf-and-steam-cooked-Kerala-shrimp-appam.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Shrimp-appam-wrapped-in-banana-leaf-and-steam-cooked-Kerala-shrimp-appam-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Shrimp-appam-wrapped-in-banana-leaf-and-steam-cooked-Kerala-shrimp-appam-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<h3><strong>Cooking Video<\/strong><\/h3>\n<p><iframe loading=\"lazy\" title=\"How to Make Steamed Shrimp Stuffed Appams- Kerala Recipe- Chemmeen Appams- Healthy Rice Shrimp Snack\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/9uNsFwN9Qm0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<h3><strong>Other Recipes<\/strong><\/h3>\n<h3 class=\"entry-title single-entry-title\"><a href=\"http:\/\/www.thasneen.com\/cooking\/chicken-appam-or-chicken-stuffed-in-rice-dough-and-steamed\/\" target=\"_blank\" rel=\"noopener noreferrer\">Chicken Appam or Chicken Stuffed in Rice dough and Steamed<\/a><\/h3>\n<h3><a href=\"http:\/\/www.thasneen.com\/cooking\/chippi-appam-or-mussel-stuffed-rice-dumplings-wrapped-in-banana-leaf\/\" target=\"_blank\" rel=\"bookmark noopener noreferrer\">Chippi Appam or Mussel Stuffed Rice Dumplings Wrapped in Banana leaf<\/a><\/h3>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Shrimp-appam-wrapped-in-banana-leaf-and-steam-cooked-Kerala-shrimp-appam-475x200.jpg\" \/>\n<div class=\"item ERName\">Steamed Shrimp Stuffed Appam Wrapped in Banana leaf- Shrimp Appams<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT50M\">50 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">Makes 6<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For Making Rice Dough[\/b]<\/li>\n<li class=\"ingredient\">Rice Flour- 1 1\/2 cups ( I used Double Horse Idiyappam Flour)<\/li>\n<li class=\"ingredient\">Water- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Grated coconut- 1\/2 cup (optional)<\/li>\n<li class=\"ERSeparator\">[b]For Making Shrimp Roast[\/b]<\/li>\n<li class=\"ingredient\">[b]Marinate Shrimp[\/b]<\/li>\n<li class=\"ingredient\">Shrimp- 15 (if large, half the shrimp)<\/li>\n<li class=\"ingredient\">Chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 2 tsp<\/li>\n<li class=\"ingredient\">Garam Masala- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<li class=\"ingredient\">[b]Making Roast[\/b]<\/li>\n<li class=\"ingredient\">Coconut Oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Onion, chopped- 4<\/li>\n<li class=\"ingredient\">Ginger- Garlic paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Curry leaves- 1 sprig<\/li>\n<li class=\"ingredient\">Tomatoes, chopped- 2<\/li>\n<li class=\"ingredient\">Kashmiri Chili powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Black ground pepper- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 2 handfuls<\/li>\n<li class=\"ERSeparator\">[b]Other Ingredients[\/b]<\/li>\n<li class=\"ingredient\">Banana leaves<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Firstly, let&#8217;s make the shrimp roast.<\/li>\n<li class=\"instruction\">Into a bowl, combine shrimp with all the spices for marinating shrimp. Keep aside.<\/li>\n<li class=\"instruction\">Place a saucepan over medium heat, add oil.<\/li>\n<li class=\"instruction\">Add chopped onions, season with 1 tsp salt.<\/li>\n<li class=\"instruction\">Saute for a few minutes.<\/li>\n<li class=\"instruction\">Add ginger garlic paste, and curry leaves saute till onions turn golden brown. This will take sometime, saute the onions ocassionally to prevent sticking to the pan.<\/li>\n<li class=\"instruction\">Add tomatoes, cook till mashed up.<\/li>\n<li class=\"instruction\">Add the marinated shrimp along with Kashmiri chili powder, ground pepper and 1\/2 tsp salt.<\/li>\n<li class=\"instruction\">Cook covered till shrimp has cooked well and water dries off.<\/li>\n<li class=\"instruction\">Open the lid, saute and cook till the roast turns dry and shrimp starts to brown a bit.<\/li>\n<li class=\"instruction\">Taste and add more salt if required.<\/li>\n<li class=\"instruction\">Add chopped cilantro, combine well,<\/li>\n<li class=\"instruction\">Remove the pan from the heat and keep covered.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Rice dough[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a wide saucepan over medium heat, add water.<\/li>\n<li class=\"instruction\">Let water come to a slight boil.<\/li>\n<li class=\"instruction\">Add salt and rice flour. Using the back of a wooden spoon combine well till well incorporated.<\/li>\n<li class=\"instruction\">Add grated coconut, combine well to the dough. Adding coconut is optional.<\/li>\n<li class=\"instruction\">[b]I&#8217;ve used Double Horse brand rice flour used for making Idiyappam. If you are using some other brand, adjust the amount of flour and water accordingly to make a soft and smooth dough.[\/b]<\/li>\n<li class=\"instruction\">Remove the pan from the heat, let cool down for 5 minutes.<\/li>\n<li class=\"instruction\">After 5 minutes, while the dough is still warm we need to knead the dough.<\/li>\n<li class=\"instruction\">Knead well for 5 minutes till dough turns soft and smooth.<\/li>\n<li class=\"instruction\">Divide dough into 6 equal parts and make into a ball shape. Keep aside.<\/li>\n<li class=\"instruction\">Cut the banana leaves into squares, wash well under running water and pat dry using a kitchen paper towel or cloth.<\/li>\n<li class=\"instruction\">Use the wooden board used for rolling chapati or a clean even surface.<\/li>\n<li class=\"instruction\">Place the banana leaf over the wooden board.<\/li>\n<li class=\"instruction\">Grease with non-stick cooking spray.<\/li>\n<li class=\"instruction\">Place one rice dough ball. Using your fingers or right palm flatten the dough. Dip the fingers in water to prevent from sticking. Make into a thin round shape without breaking apart.<\/li>\n<li class=\"instruction\">Place 2 tbsp shrimp roast on the center.<\/li>\n<li class=\"instruction\">Using the banana leaf, fold the dough into a semi circle.<\/li>\n<li class=\"instruction\">Using your fingers, glue the edges of the dough. Since the dough is soft, it will glue well.<\/li>\n<li class=\"instruction\">Wrap with banana leaf, place in a steamer basket or stainless plate.<\/li>\n<li class=\"instruction\">Repeat this and you will be able to make total 6 appams.<\/li>\n<li class=\"instruction\">Place a large wide saucepan or steam cooker over medium heat, add 1 cup water.<\/li>\n<li class=\"instruction\">Place the steamer basket or plate with the banana leaf wrapped shrimp stuffed appams into the pan.<\/li>\n<li class=\"instruction\">If you don&#8217;t have a tight lid for the pan, cover tightly with an aluminum foil.<\/li>\n<li class=\"instruction\">Let steam cook for 10 minutes.<\/li>\n<li class=\"instruction\">After 10 minutes, remove the pan from the heat; let rest for 5 minutes.<\/li>\n<li class=\"instruction\">Take the steamer basket out of the pan.<\/li>\n<li class=\"instruction\">Serve the appams wrapped in banana leaf and enjoy!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">If you don&#8217;t have banana leaves, use aluminum foil to wrap the appams.[br]Banana leaves can be stored in the freezer for a few years. [br]Shrimp can be replaced with mussel, fish, chicken or beef.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A healthy snack made with shrimp roast and rice dough and is steam cooked&#8230; This is a traditional snack made in the Malabar region of Kerala. For me, anything wrapped in banana leaf is a delicacy. I happened to have banana leaves in my freezer that was bought last year for serving Onam Sadya. The &hellip; <\/p>\n","protected":false},"author":1,"featured_media":26369,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[710,27,22,91,844,843,358,364,30],"tags":[67,103,145,651],"class_list":["post-26367","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-recipes","category-indian-cuisine","category-kerala-cuisine","category-main-dish-for-lunch-or-dinner","category-ramadan-recipes","category-ramadan-snacks","category-rice-flour-by-ingredient","category-shrimp-by-ingredient","category-video","tag-banana-leaf","tag-rice-flour","tag-shrimp","tag-videos","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26367","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=26367"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26367\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/26369"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=26367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=26367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=26367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}