Diaterasa

Method

1. Use cassava leaves only when the supplier confirms they have already received suitable detoxification and cooking. Fresh, merely frozen or briefly blanched leaves are not a substitute. If that product cannot be obtained, use food-grade banana-leaf wrappers instead and treat this as a wrapper adaptation, not the original cassava-leaf preparation.
2. Trim and prepare the wrappers. Support fragile prepared cassava leaves on food-grade banana leaf if needed. Bring a steamer to a steady boil with the water below the rack.
3. Mix the shrimp, grated coconut, coconut milk, spring onion, ginger, garlic, optional chilli, chosen salt or fish sauce and pepper. Keep the mixture cold. Cook a small spoonful fully before tasting it to adjust seasoning.
4. Divide the filling into 8 equal portions. Enclose each in two prepared cassava leaves, or one prepared banana-leaf wrapper. Fold securely and tie loosely with food-safe twine, keeping the filling in a layer no thicker than about 2 cm.
5. Arrange the parcels in one layer on the rack with room for steam. Cover and steam for about 25–35 minutes, until the filling is opaque throughout and the centre reaches 75°C for 30 seconds. Replenish the base with boiling water as needed.
6. Rest for 5 minutes, untie and serve with rice. Do not eat banana-leaf wrappers or twine. Refrigerate leftovers within 2 hours and use within 48 hours.