Photo of Piri piri prawn parcels by WW

Piri piri prawn parcels

8
5
5
SmartPoints® value per serving
Total Time
1 hr
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Moderate
Chilli and lime marinaded prawns in lettuce cups filled with rice, celery and corn.

Ingredients

fresh red chilli

4 whole, (birdseye chillies), deseeded, coarsley

garlic

2 clove(s), coarsley chopped

lime juice

1 tbs

peanut oil

1 tbs

green prawns

600 g, deveined

basmati rice

¾ cup(s), (150g)

green shallot(s)

3 individual, thinly sliced

celery

2 individual, thinly sliced

canned corn kernels in brine, rinsed, drained

170 g, (2x125g cans drained and rinsed)

apple cider vinegar

20 ml, (1 tbs)

butter lettuce

2 cup(s), (12 leaves)

Instructions

  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.

Notes

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.

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