Prawns en Papillote

Cook Time 15 minutes

Servings 4


20 green prawns, peeled and deveined
2 carrots, julienne
1 x 3cm piece of lemongrass, bruised and finely chopped
1 vanilla pod, seeds scraped
1 tbsp honey
Juice of 1 lime
4 tbsp coconut cream
Pinch salt


Heat a pan that has a lid over a medium heat.

In a mortar and pestle pound the lemongrass with a pinch of salt. Add the vanilla, honey and lime juice. Now mix in the coconut milk.

Prepare the papillote by placing four sheets of baking paper onto four individual pieces of foil. Place a mound of the carrot in the centre of the baking paper and then add the prawns. Drizzle over the marinade and wrap up the parcel, and place in the pan or on the BBQ. Cover with a lid (if using a pan) and cook for 5-6 minutes.


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