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Photo of Piri piri prawn parcels by WW

Piri piri prawn parcels

Total Time
1 hr
25 min
15 min
Chilli and lime marinaded prawns in lettuce cups filled with rice, celery and corn.


Fresh red chilli

4 whole, (birdseye chillies), deseeded, coarsley


2 clove(s), coarsley chopped

Lime juice

1 tbs

Peanut oil

1 tbs

Raw peeled prawns

600 g, deveined

Basmati rice

¾ cup(s), (150g)

Green shallot(s)

3 individual, thinly sliced


2 stick(s), thinly sliced

Canned corn kernels, rinsed and drained

170 g, (2x125g cans drained and rinsed)

Apple cider vinegar

20 ml, (1 tbs)

Butter lettuce

2 cup(s), shredded, (12 leaves)


  1. 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).
  2. 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.
  3. Add green shallot, celery and corn to rice. Season and drizzle with vinegar. Toss to combine.
  4. 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.


TIPS: Chilli and lime marinade also goes well with chicken or octopus. If you can only get unpeeled prawns, buy 1.2kg and peel and devein them.