Salt Water Paradise Prawns cooked in a Paper Handbag
- 36 Paradise salt water prawns peeled
- 2 limes
- 6 slices of ginger
- flaky sea salt
- freshly milled pepper
- 6 pieces baking paper 25cm long, 15cm wide
- 6 chopsticks, the ones that are joined at the hip
- 75ml olive oil
- 50gm unsalted butter
To make the paper handbag lay out the 6 pieces of paper brush all over with the olive oil.
Place the prawns in the middle of each piece of paper; add a knob of butter, season with freshly milled pepper and salt.
Squeeze over a little lime juice and slip the ginger amongst the prawns.
To form the handbags fold each of the long sides to the middle slightly overlapping.
Fold each end over 3cm, then bring the folded ends together and slide the chopstick over the folded ends like it was a cloths peg.
Bake in a hot oven at 200°C for 5 to 7 minutes, the bag will keep in all the juices.
To serve, place the bag on a plate resting on a little buttered and steamed asparagus.
John Hawkesby’s wine suggestion
- Drylands Dry 2006
- Rippon Jeunesse 2006
- Waipara Springs 2006