Recipe: Spiced prawn parcels

These succulent prawns are a great addition to your braai menu.


1kg queen prawns, cleaned with tail intact

Spice paste

2 garlic cloves, finely chopped

10ml fresh ginger, grated

4 spring onions, finely chopped

100ml fresh coriander, chopped

200ml lite coconut milk

1 red chilli, seeded and chopped

10ml ground cumin

5ml garam masala

3ml turmeric

Zest and juice of 1 lime

5ml palm sugar or brown sugar

Salt, to taste


1. Prepare the coals for the braai.

2. Put all the ingredients for the spice paste in a food processor and blend to a coarse paste.

3. In a mixing bowl, coat the raw prawns with the paste.

4. Lay out a double layer of foil, place the prawn mixture in the middle and crimp-seal the parcel.

5. Place the parcel on top of the braai and cook until the prawns turn pink, about 15 – 20 minutes.

Note: To support seafood sustainability, choose farmed varieties of prawns over local, wild varieties and Mozambican prawns.

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