This quick and easy recipe from Bacofoil is light, fresh and fragrant, as well as low fat and gluten-free. If you love Asian flavours, it’s guaranteed to tickle your tastebuds and give you a super tasty spice-kick.
Preheat the oven to 180ºC fan/200ºC conventional/gas mark 6
Take two large pieces of Bacofoil Non-Stick Kitchen Foil and place the dull side facing upwards onto a baking sheet
In a large bowl, toss all the ingredients for the parcels together then tip out onto the foil pieces, dividing the ingredients equally between the two; each should have a piece of lemongrass
Fold up the sides and scrunch together to make two loose parcels – make sure there is plenty of room within the parcel for the steam to cook the ingredients
Place the tray in the oven and cook for 10 minutes
Meanwhile cook some rice and make the cucumber salad. Using a speed peeler or spiralizer, make long ribbons from the cucumber and arrange on a plate. Dissolve the sugar in 1 tsp boiling water and then stir in the soy sauce and lime juice. Pour the dressing over the cucumber and scatter over a few coriander leaves for some extra flavour
When cooked, carefully open the parcels, keeping your hands clear of the steam that will escape. Check that the prawns are pink all over and cooked throughout, then serve with basmati rice, extra lime wedges, and your Asian salad on the side
Ingredients
Directions
Preheat the oven to 180ºC fan/200ºC conventional/gas mark 6
Take two large pieces of Bacofoil Non-Stick Kitchen Foil and place the dull side facing upwards onto a baking sheet
In a large bowl, toss all the ingredients for the parcels together then tip out onto the foil pieces, dividing the ingredients equally between the two; each should have a piece of lemongrass
Fold up the sides and scrunch together to make two loose parcels – make sure there is plenty of room within the parcel for the steam to cook the ingredients
Place the tray in the oven and cook for 10 minutes
Meanwhile cook some rice and make the cucumber salad. Using a speed peeler or spiralizer, make long ribbons from the cucumber and arrange on a plate. Dissolve the sugar in 1 tsp boiling water and then stir in the soy sauce and lime juice. Pour the dressing over the cucumber and scatter over a few coriander leaves for some extra flavour
When cooked, carefully open the parcels, keeping your hands clear of the steam that will escape. Check that the prawns are pink all over and cooked throughout, then serve with basmati rice, extra lime wedges, and your Asian salad on the side