| S I D E D I S H E S
| too good to leave out
p a s t a
cucumber, avocado, and basil un-salad
Shrimp in Rourou
One traditional Fijian dish. Each island has an unique method for preparing the leaves of the Taro plant.
- 1⁄2 bunch taro leaves
- 1⁄2 tsp baking soda (softens leaves)
- 1⁄4 onion chopped
- 1⁄2 13.5 oz can coconut cream
- 1⁄2 13.5 oz can coconut milk
- 1⁄4 pound cooked shrimp, small to medium size
- Combine baking soda, onion, coconut cream, and coconut milk in a sauce pan. Boil to reduce liquid while preparing taro leaves. (Coconut cream and coconut milk will not burn on high heat.)
- Wash and trim stem from taro leaves. Discard stems.
- Place 2 taro leaves together, one on top of the other. Place 4-5 shrimp in the middle of stacked leaves. Make a package with shrimp inside the leaves by folding sides of leaves over the shrimp. (Should be a tight package about 1 1⁄2 - 2 inch round ball.)
- Place the shrimp stuffed taro leaf package on the bottom of a second saucepan, seam side down. Continue making the shrimp stuffed packages, placing them tightly together on the bottom of the saucepan until bottom is covered with the packages. They should fit tightly together.
- Pour the reduced coconut cream/milk/onion mixture over the shrimp packages.
- Microwave on medium 5-7 minutes, then cook on low for 10 minutes OR cook on low for 45 minutes.
- Add salt to taste.
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