← All recipes

Thai Prawns En Papillotte With Coconut Milk

Thai Prawns En Papillotte With Coconut Milk is built on Prawns In Their Shells, Lemon Grass Stalks, Shallots Very Finely Chopped, Chilli Seeded And Cut Into Strips, and Garlic Finely Chopped. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 20
• 2
• 2
• 1
• 2
• 4

Method (preview)

1. 1

   4 Tbsp fresh chopped coriander prawn crackers, to serve Peel the prawns, leaving the tail ends on.

2. 2

   Cut in half lengthways, then into eight long pieces.

3. 3

   Put the shallots, chilli, garlic, ginger, lime leaves, lemon grass and turmeric in a pan with the coconut milk and simmer for 5 minutes.

4. 4

   Preheat the oven to 180:C / Gas 4 / Fan oven 160:C.

5. 5

   Cut out eight 33 cm / 13 in circles from sheets of baking parchment or greaseproof paper.

6. 6

   Use two circles per parcel.

7. 7

   Divide the prawns between the four parcels.

8. 8

   Bring the paper up and shape into a pouch (fit each double paper circle into a small bowl, supporting the paper and making it easier to tie up the pouches without any spills), but don't close.

9. 9

   Pour in the coconut milk, making sure each parcel has an even share of all the flavourings.

10. 10

    Sprinkle over the coriander.

11. 11

    Tie up the tops of the parcels with string.

12. 12

    Put on a baking sheet and bake for 10 minutes.

13. 13

    Serve the pouches in bowls with prawn crackers.