Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 02/01/2025. See terms.
Join now
Photo of Piri piri prawn parcels by WW

Piri piri prawn parcels

6
Points®
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

Raw peeled prawns

600 g, deveined

Basmati rice

¾ cup(s), (150g)

Green shallot(s)

3 individual, thinly sliced

Celery

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)

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.

You might like

You might like