Appetizers Recipes - Parchment-wrapped Prawns Recipe

Ingredients

• 2 lemon grass stalks, very finely chopped

• 5ml/1 tsp galangal, very finely chopped

• 4 garlic cloves, finely chopped

• finely grated rind and juice of 1 lime

• 4 spring onions (scallions), chopped

• 10ml/2 tsp palm sugar (jaggery)

• 15ml/1 tbsp soy sauce

• 5ml/1 tsp fish sauce

• 5ml/1 tsp chili oil

• 45ml/3 tbsp chopped fresh coriander (cilantro) leaves

• 30ml/2 tbsp chopped fresh Thai basil leaves

• 1 kg/2 1/4lb raw tiger prawns (jumbo shrimp), heads and shells removed; tails left on

• basil leaves and lime wedges, to garnish

Serves 4

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Method:

1. Place the lemon grass, galangal, garlic, lime rind and juice and spring onions in a food processor or blender. Blend in short bursts until the mixture forms a coarse paste.

2. Transfer the paste to a large bowl and stir in the palm sugar; soy sauce, fish sauce, chili oil and chopped herbs.

3. Add the prawns to the paste and toss to coat evenly. Cover and marinate in the refrigerator for 30 minutes-1 hour. Cut out eight 20cm/8in squares of baking parchment.

4. Place one-eighth of the prawn mixture in the centre of each one, then fold over the edges and twist together to make a neat sealed parcel.

5. Place the parcels in a large bamboo steamer; cover and steam over a wok of simmering water for 10 minutes, or until the prawns are just cooked through.

6. Serve immediately, garnished with basil leaves and lime wedges.

Note: These succulent pink prawns coated in a fragrant spice paste make the perfect dish for informal entertaining. Serve the prawns in their paper parcels and allow your guests to unwrap them at the table and enjoy the aroma of exotic spices as the parcel is opened, and the contents are revealed.