Dilmah Seven Star Tea

Lobster and Parrot Fish Patties with Ceylon Green Tea Rice Crisps

Food : Main Courses

Lobster and Parrot Fish Patties with Ceylon Green Tea Rice Crisps


  • 2 large banana leaves
  • 200g lobster or prawn meat
  • 400g white fish fillets (such as snapper), bones removed
  • 2 garlic cloves, finely chopped
  • 2cm piece of ginger, finely grated
  • 2 eshallots, finely chopped
  • 2 green chillies, finely chopped
  • 1 whole egg


  • 1 large carrot, peeled, cut into matchsticks
  • 1 small green paw paw, peeled, seeded, cut into matchsticks
  • 1 green chilli, seeded, thinly sliced lengthways
  • Juice of 1 lime
  • Salt and freshly ground black pepper

Dilmah Ceylon Green Tea Crisps

  • 320g long grain rice
  • 1l water
  • 10g Dilmah Exceptional Ceylon Green Tea
  • Vegetable oil, to deep fry
  • Salt
  • Silicone mat

MethodLobster and Parrot Fish Patties

  • 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.

Dilmah Ceylon Green Tea Crisps

  • 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.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Ceylon Green Tea

Created by : Peter Kuruvita