BBQ Tiger Prawns & Kaffir Lime Parcels (Video)
This technique of cooking seafood on your BBQ, involves wrapping it in baking (or parchment) paper with some wine or even coconut milk, and means you don’t have to worry about it drying out. It’s like poaching and steaming all at once and it turns out perfect seafood, soft and succulent, every time. This is one of our BBQ class’s favourite dishes!
The wrapping of the parcels can be a little tricky if you haven’ seen it before, so click here to view a video we’ve made of assembling and cooking these. Hope you like it!
18-20 Tiger Prawns, peeled
1 carrot, finely julienned
½ leek, finely julienned
30g butter, divided into 6 pieces
6 kaffir lime leaves
100ml dry white wine
sea salt and black pepper
6 x 30cmx15cm (about A4 size) pieces of baking/parchment paper
- Fold sheets of baking paper in half lengthways. Divide julienned carrot and leek amongst sheets to the right of the fold.
- Place 3 prawns onto vegetables with a piece of butter and a kaffir lime leaf. Season with salt and pepper.
- Fold paper over to cover prawns and start to roll edges together tightly from one corner, to secure parcels. Just before totally enclosing parcel, add about 3 tsp of white wine and twist up last corner. Can be prepared in advance and kept refrigerated until ready to cook.
- Heat BBQ flatplate to medium-high heat and cook for 4 minutes vegetable side down, then turn over for 4 minutes. Tear open parcels and serve.
Buon appetito! Please don’t hesitate in contacting us on how you went with the recipe and whether you enjoyed it. We always love your feedback!