Thai Style Prawn Parcels Recipe

A novel way to serve a prawn noodle dish. Each helping is wrapped in an individual cellophane parcel that guests open at the table, releasing the Thai fragrances.

Difficulty

Prep Time

8 minutes

Cooking Time

5 minutes

Serves

Serves: 4
Print Recipe

Recipe Ingredients

  • 3 packets SPAR mushroom flavour instant noodles
  • 375 ml SPAR Coconut Milk                      
  • grated rind of a large lemon
  • 500 g SPAR shelled frozen prawns
  • 1 packet SPAR roasted cashew nuts
  • Sweet mild chilli sauce
  • 1 bunch FRESHLINE spring onions, trimmed and chopped
  • Cellophane cut across off the roll at 40 cm intervals do 4 Raffia or coloured twine cut into 25cm lengths

Recipe Method

  1. In a pot stir the noodle seasonings and lemon rind into the coconut milk. Bring to the boil. 
  2. Add in the prawns, bring back to a rapid boil and then break in the noodles. 
  3. Cover pot with a lid and  cook for 3 minutes, stirring once or twice while cooking.
  4. Spoon this noodle mixture evenly between the cellophane squares.
  5. Top each portion with a scattering of cashews, a generous dash of chilli sauce and chopped spring onion.
  6. Bring cellophane ends up towards the centre and gather up to close. Tie with raffia or twine (get someone to help you here!), and serve immediately on dinner plates with chopsticks.

Hints & Tips

Prawns can be substituted with crabsticks. If you have spare time, you may like to omit prawns and rather bake a pack of frozen Thai fishcakes for 25 minutes at 200ºC. Pop 1 ½ fishcakes into each parcel onto the noodle base at the end of Step 2.

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