Spiced prawn parcels

February 15, 2018 (Last Updated: November 13, 2018)
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


  • 1kg queen prawns, cleaned with tail intact
  • 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



Prepare the coals for the braai.


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


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


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


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


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

Send this to a friend