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.
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)
270ml light coconut cream
1½ cups jasmine rice
2 tbsp shredded coconut, toasted
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
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.