Spicy Prawn Parcels

FIERY AND FRAGRANT ASIAN-STYLE PRAWN RECIPE FROM BACOFOIL

This quick and easy summer recipe is light, fresh and fragrant, as well as low fat and gluten-free. If you love Asian flavours, it’s guaranteed to tickle your tastebuds and give you a super tasty spice-kick.

Serves: 2 as a main course
Cooking time: Approx 25 minutes
Nutrition: Gluten-free, low fat

Ingredients:

For the parcels:

  • Bacofoil Non-Stick Kitchen Foil
  • 10-12 large raw prawns (peeled and de-veined)
  • 1 x spring onion, sliced
  • 1 x fresh chilli, sliced
  • 2cm piece fresh ginger, peeled and grated
  • ½ lime, squeezed
  • 1 x pak choi, leaves separated and washed
  • 10-12 x mange tout
  • 2tsp coconut oil, melted
  • 1 x stick lemon grass, cut in half

For the cucumber salad:

  • ½ cucumber washed
  • 1tbs soy sauce
  • ½ lime, juice only
  • 1tsp sugar

Serve with:

Basmati rice, fresh coriander leaves and extra lime wedges

 

Method:

  1. Preheat the oven to 180ºC fan/200ºC conventional/gas mark 6
  2. Take two large pieces of Bacofoil Non-Stick Kitchen Foil and place the dull side facing upwards onto a baking sheet
  3. In a large bowl, toss all the ingredients for the parcels together then tip out onto the foil pieces, dividing the ingredients equally between the two; each should have a piece of lemongrass
  4. Fold up the sides and scrunch together to make two loose parcels – make sure there is plenty of room within the parcel for the steam to cook the ingredients
  5. Place the tray in the oven and cook for 10 minutes
  6. Meanwhile cook some rice and make the cucumber salad. Using a speed peeler or spiralizer, make long ribbons from the cucumber and arrange on a plate. Dissolve the sugar in 1 tsp boiling water and then stir in the soy sauce and lime juice. Pour the dressing over the cucumber and scatter over a few coriander leaves for some extra flavour
  7. When cooked, carefully open the parcels, keeping your hands clear of the steam that will escape. Check that the prawns are pink all over and cooked throughout, then serve with basmati rice, extra lime wedges, and your Asian salad on the side

Tip: Mix up the vegetables to vary your meal – try some babycorn or sugar snap peas both halved lengthways, or slithers of finely sliced red pepper or carrot. Just make sure that harder vegetables are cut thinly so that they cook in time.

Cook Time

25 mins

Serves

2