Baked Lemongrass Prawn Parcel

This baked prawn dish will be more flavoursome with shells on. Yet you may simply remove the prawn shells if you like. The baking time depends on the size of the prawns you use.

Prep time: 10 mins
Cook time: 20 mins
Yield: 2 to 3 serves

Ingredients:

• 12 (about 250 gm) prawns / shrimps
• 2 stalks lemongrass, green parts discarded, white parts roughly chopped
• 3 cloves garlic, finely chopped
• 1 red chilli, chopped

Marinade:

• ⅛ tsp salt
• ¼ tsp caster sugar
• 1 tsp light soy sauce
• 3 tsp fish sauce
• 1 Tbsp shaoxing wine
• 1 tsp lemon juice
• 2 tsp sesame oil
• pepper, to taste

Method:

1. Rinse prawns. Wipe dry with kitchen papers. Use a pair of scissors to cut open the shells at their backs. Use a sharp knife to slice the meat lengthwise. Yet make sure the meat still keeps intact. Devein. Set aside.
2. Preheat oven to 200C / 390F.
3. In a large mixing bowl, put in lemongrass, garlic, red chilli and all the marinade ingredients. Mix well. Add prawns and marinate for about 10 minutes.
4. Prepare a baking tray. Put a large foil and baking paper on the tray. Arrange the prawns in one layer. Pour in all the marinade on top. Wrap the prawns with the foil and baking paper into a parcel. Use a sharp knife and poke two to three holes on the parcel. Bake in the preheated oven for about 20 minutes, or until the prawns turn opaque and slightly pink in colour. It’s cooked. Serve hot.

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