Prawn & Kaffir Lime Parcels
Finally the warmer weather has arrived! What to do? BBQ! These parcels are easy to make ahead of time and keep in the fridge until you want to put them on. They are easier than they look and are impressive to serve up.
It takes 20 minutes to prep depending on how many you're doing. I'll normally get these ready in the morning and know that entree is taken care of. This recipe serves 6.
Ingredients
18 tiger prawns, raw, peeled and vein removed
1 carrot, finely julienne (see pic)
1 leek, finely julienne (see pic)
30g butter, divided into 6
6 kaffir lime leaves - bruised
1/3 cup white wine
salt and pepper
Method
Cut 6 parcels from baking paper: 30 cm x 15 cm. (see pic). Fold the paper length ways in half. Divide the carrot and leak into 6 and put on the right of the fold in the paper.
Place 3 prawns on each portion, tops with the butter, kaffir lime leaf and season with salt and pepper.
Fold the paper over to cover the prawns and start to roll the edges over and tuck in to seal.go all the way around until you reach the other corner but just before closing, pour in a splash of white wine (2 Tbs) and wist up the last corner to seal completely. (see pics)
Heat BBQ to medium-high and cook for 4 minutes vegetable side down, then turn over for another 4 minutes.
Tips
I use this parcel technique for salmon and i'm sure other fish would work too.
Use Tiger prawns. I couldn't find raw ones this weekend so settled for banana prawns and that was a mistake. Tiger ones are more meaty and go better with this dish.
The parcel should be secure enough so nothing leaks. The steam will cook everything perfectly.
Tell your guests to pull the parcel open by tearing it from the centre. That way they get a waft of butter kaffir lime scent.
