Prawn parcels (prawns en papillote)

'En papillote' means cooking in a little parcel. It traps the steam and is a quick and easy way to cook seafood.

Credit: Tropical Gourmet: New Caledonia

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 3 cm piece lemongrass, bruised and finely chopped
• 1 vanilla bean, seeds scraped
• 1 tbsp honey
• juice of 1 lime
• 4 tbsp coconut cream
• 20 green prawns, peeled and deveined
• 2 carrots, julienned

Instructions

1. Prepare the papillote by placing 4 sheets of baking paper onto 4 individual pieces of foil.

2. Place a mound of carrot in the centre of the baking paper and then add the prawns. Drizzle over the marinade and wrap the parcel.

2. Place in the pan (or on a barbecue). Cover with a lid if using a pan and cook for 5-6 minutes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.