• 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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