Instructions

Blend the shallots, garlic and finely chopped lemongrass until you get a smooth paste.
In a blender, purée the fish with the eggs, coconut milk, tapioca flour and salt until smooth.
Mix the aromatic paste into the fish purée, then add the spring onions.
Soften the banana leaves, then spread 2 tablespoons of the paste in the center of each one.
Fold the leaves into small rectangular parcels and secure them with toothpicks.
Steam for 25 minutes, until the paste feels firm to the touch.
Let cool slightly and serve with chili sauce.

Grilled. Once steamed, put the parcels on the grill or in a pan for 3 to 4 minutes to give them some color.

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