'En papillote' means cooking in a little parcel. It traps the steam and is a quick and easy way to cook seafood.
- 3 cm piece lemongrass, bruised and finely chopped
- 1 vanilla bean, seeds scraped
- 1 tbsp honey
- juice of 1 lime
- 4 tbsp coconut cream
- 20 green prawns, peeled and deveined
- 2 carrots, julienned
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. Prepare the papillote by placing 4 sheets of baking paper onto 4 individual pieces of foil.
2. Place a mound of carrot in the centre of the baking paper and then add the prawns. Drizzle over the marinade and wrap the parcel.
2. Place in the pan (or on a barbecue). Cover with a lid if using a pan and cook for 5-6 minutes.