Photo of Spicy prawn parcels by WW

Spicy prawn parcels

Points® value
Total Time
40 min
25 min
15 min
Chilli. And. Lime. Need we say more? The winning combination brings a hint of Southeast Asia to this simple summery lunch


King Prawns, Raw

600 g

White basmati rice, dry

150 g

Spring Onions

3 medium

Celery, Raw

2 stick(s)

Sweetcorn, tinned, drained

250 g

Vinegar, All Types

1 tablespoon(s), cider


12 leaf/leaves, small


1 medium, wedges

Chilli, green or red

5 individual


2 clove(s)

Lime Juice, Fresh

1 tablespoon(s)

Peanut Oil

1 teaspoon(s)


  1. To make the marinade, blitz 4 of the red chillies, crushed garlic, lime juice and peanut oil in a mini food processor until almost smooth. Season with salt and pepper.
  2. Pour the marinade into a large bowl and add prawns. Toss to coat, then cover with cling film and chill for 10-20 minutes, but no longer, as the lime juice will begin to react with the prawns, changing their texture.
  3. Meanwhile, cook rice to pack instructions until tender. Transfer to a bowl and set aside to cool, fluffing occasionally with a fork to separate the grains.
  4. Add the green onion, celery and sweetcorn to the rice. Season, drizzle over the vinegar and toss to combine.
  5. Preheat a large frying pan, or griddle over medium-high heat. Lift the prawns from the marinade and cook, in batches if necessary, for 3-4 minutes, turning once, until golden brown.
  6. Spoon the rice mixture among lettuce leaves. Top each parcel with three cooked prawns and a few slices of chilli, if using.