Luxury bean pudding stuffed with whole deveined prawns and extra heat.
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Blend the peeled beans, habaneros, bell peppers, and onions with a minimal amount of water until the paste is exceptionally smooth and velvety.
Pour the bean batter into a large stand mixer bowl and use the whisk attachment on medium speed for 5-8 minutes to incorporate air, ensuring a fluffy texture.
Slowly fold in the vegetable oil, ground crayfish, bouillon powder, and salt, ensuring the flavors are evenly distributed throughout the aerated batter.
Gradually add the warm bone broth while stirring until the consistency resembles a thick pancake batter that coats the back of a spoon.
Prepare your ramekins or traditional Uma leaves by lightly greasing them; place one large prawn and a sprinkle of smoked fish at the base of each container.
Pour the batter into the containers until three-quarters full, then gently press a second prawn and an egg slice into the top of the batter.
Seal the containers tightly with foil or tie the leaves securely to prevent steam from diluting the mixture.
Steam in a large pot with a rack for 45-55 minutes, maintaining a constant simmer without letting the water touch the base of the Moi Moi, then let rest for 10 minutes before serving.
