Piri piri prawn parcels
Fresh red chilli
4 whole, (birdseye chillies), deseeded, coarsley
2 clove(s), coarsley chopped
Raw peeled prawns
600 g, deveined
¾ cup(s), (150g)
3 individual, thinly sliced
2 stick(s), thinly sliced
Canned corn kernels in brine, rinsed, drained
170 g, (2x125g cans drained and rinsed)
Apple cider vinegar
20 ml, (1 tbs)
2 cup(s), shredded, (12 leaves)
- Prepare chilli and lime marinade by combining chillies, garlic, lime juice, oil and salt in a small food processor and process until almost smooth. Pour marinade into a large bowl and add prawns. Toss to coat, then cover and refrigerate for 10-20 minutes (no longer or lime juice may start to “cook” the prawns).
- Meanwhile, cook rice in a large saucepan of boiling salted water for 10 minutes or until tender. Drain well, then transfer to a large bowl and cool, turning occasionally with a large metal spoon to release heat.
- Add green shallot, celery and corn to rice. Season and drizzle with vinegar. Toss to combine.
- Preheat a large frying pan, chargrill or barbecue on medium-high. Drain prawns from marinade. Cook prawns (in batches if in a frying pan – don’t overcrowd) for 3-4 minutes, turning once, until golden brown. Serve with rice salad in lettuce leaves to make little parcels.