Spiced prawn parcels

Spiced prawn parcels

Planning a Thai braai? Make this!

Recipe by Sue Greig
Photograph by Graeme Borchers
Styling by Anna Montali

Spiced prawn parcels

Serves: 6
Cooking Time: 30 mins

Ingredients

  • 1kg queen prawns, cleaned with tail intact
  • SPICE PASTE
  • 2 garlic cloves, finely chopped
  • 10ml fresh ginger, grated
  • 4 spring onions, finely chopped
  • 100ml fresh coriander, chopped
  • 200ml lite coconut milk
  • 1 red chilli, seeded and chopped
  • 10ml ground cumin
  • 5ml garam masala
  • 3ml turmeric
  • zest and juice of 1 lime
  • 5ml palm sugar or brown sugar
  • salt, to taste

Instructions

1

Prepare the coals for the braai.

2

Put all the ingredients for the spice paste in a food processor and blend to a coarse paste.

3

In a mixing bowl, coat the raw prawns with the paste.

4

Lay out a double layer of foil, place the prawn mixture in the middle and crimp-seal the parcel.

5

Place the parcel on top of the braai and cook until the prawns turn pink, about 15 – 20 minutes.

Notes

To support seafood sustainability, choose farmed varieties of prawns over local, wild varieties and Mozambican prawns.

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