Prawn Parcels with Vietnamese Salad & Coconut Rice

Prawn Parcels with Vietnamese Salad & Coconut Rice

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.

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.


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.