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Prawn Parcels with Vietnamese Salad & Coconut Rice

For a refreshing seafood inspired meal try these spicy prawn parcels with a healthy and colourful rice salad.

Prawn Parcels with Vietnamese Salad & Coconut Rice

Serves 4

2 tbsp fish sauce

2 tbsp peanut oil

2 tbsp lime juice

1 tsp caster sugar

3 cloves garlic, crushed

2 tbsp finely grated ginger

2 small red chillies, chopped

¼ cup chopped coriander leaves

1kg medium uncooked prawns, peeled, tails intact, deveined

8 kaffir lime leaves

2 tbsp Thai basil leaves, plus extra to serve

banana leaves, to serve (optional)

Coconut Rice

270ml light coconut cream

1½ cups jasmine rice

2 tbsp shredded coconut, toasted

Vietnamese Salad

2 carrots, thinly shredded

1 Lebanese cucumber, halved

lengthways, thinly sliced

1 long red chilli, seeded, finely chopped

1½ tbsp rice wine vinegar

2 tsp caster sugar

2 tbsp Vietnamese mint leaves

2 tbsp roasted

peanuts, chopped

½ tsp salt

To make coconut rice, combine coconut cream, 1¼ cups water and ½ teaspoon salt in a saucepan over medium heat. Bring to the boil. Add rice; stir. Cover; turn heat to lowest setting. Simmer for 16 minutes.

Remove from heat. Set aside, still covered, for 10 minutes. Fluff rice with a fork. Sprinkle with coconut.

To make Vietnamese salad, combine all ingredients in a bowl and toss gently.

Combine fish sauce, peanut oil, lime juice, sugar, garlic, ginger, chillies and coriander in a bowl. Place 4 x 30cm foil squares on a clean bench top. Top with 4 x 30cm squares baking paper.

Place ¼ of the prawns on one paper square. Top with ¼ of the fish sauce mixture. Repeat with remaining prawns and fish sauce mixture. Sprinkle with kaffir lime and Thai basil leaves. Fold paper over tightly, then foil, to form a parcel.

Preheat a barbecue plate to medium heat. Cook parcels with the lid down for 5 minutes or until prawns are just cooked. Alternatively, bake in a preheated 200ºC oven for 10 minutes.

Spoon coconut rice on to 4 serving plates; place prawns from parcels on top. Serve with Vietnamese salad and sprinkle with extra Thai basil leaves.

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