This is a dish that has featured on the Nomad menu many times over the years and one of my personal favourites. You can easily swap the prawns out for any other seafood you prefer.






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  • 100 g unsalted butter, at room temperature
  • 2 g saffron threads
  • 1 large garlic clove, finely grated
  • ¼ tsp mild paprika
  • 1 lemon, rind finely grated
  • salt, to taste
  • 6 large king prawns, peeled, leaving the heads and tails in–tact
  • 250 g truss cherry tomatoes
  • grilled, lightly oiled sourdough bread and lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat the oven to 200ºC.
  2. Place a small spoonful of the butter in a small saucepan, add the saffron threads and stir over low heat for 5 minutes to infuse. Pour into a bowl, then add the remaining softened butter, garlic, paprika, lemon rind and salt and stir to combine well.
  3. Place 2 large sheets of baking paper on a work surface and lay 3 prawns in the centre of each, making sure they don’t overlap for even cooking.
  4. Spoon the saffron butter evenly over the prawns, top with the cherry tomatoes and wrap each into a tight parcel to make sure you lock the cooking juices in. Place the parcels on a baking tray and cook for 8 minutes or until the prawns are just cooked through.
  5. To serve, pop the parcels straight onto a plate with a wedge of lemon and serve with the toasted sourdough.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.