Name: Prawn parcels
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 2 baby kale leaves; 8 cherry tomatoes, halved; 16 large raw tiger prawns, de-veined and semi-shelled; 1 small red onion, sliced; 1 red chilli, sliced; 1 lime, sliced; sea salt and cracked pepper; 3/4 cup coconut cream; 2.5 sprigs coriander

Prawn parcels

Fijian prawn food parcels using baking paper instead of traditional banana palm leaves. Try this easy dish with its lovely fresh, fragrant flavours. Because of its simplicity, you’ll need to choose good-quality, plump prawns, or instead try it with scallops, bite-sized fish pieces.

Serves 3

Cook

20M

Ingredients

2 baby kale leaves

8 cherry tomatoes, halved

16 large raw tiger prawns, de-veined and semi-shelled

1 small red onion, sliced

1 red chilli, sliced

1 lime, sliced

sea salt and cracked pepper

3/4 cup coconut cream

2.5 sprigs coriander

Method

1.Preheat the oven to 195°C. Lay out 4 sheets of baking paper approx 30 x 30cm.

2.Arrange ¼ of the kale leaves in a mound in the centre of each paper. Top with the cherry tomato halves and prawns, then add the red onion, chilli and lime. Season with the salt – save the pepper until after cooking to prevent discoloration.

3.To help with the parcel making, use a small bowl or dish, take one serving of ingredients and place in the bowl so you can pull the sides up easily.

4.Pour just under ¼ cup coconut cream over all the ingredients and tie up with cooking string, like a money bag.

5.Repeat with the remaining parcels and arrange on a baking tray.

6.Cook for 10-12 minutes, depending on the size of the prawns. Check one parcel after 8 minutes to see how the cooking is progressing. The prawns should be white with pink markings.

7.Present the parcels whole to the table so that your guests can unwrap them themselvesand get the full aroma.

8.Serve the parcels with cracked pepper, coriander sprigs and extra limes for squeezing.

Women's Weekly Food