Sun, 4 August 2024
INGREDIENTS:
150g butter
4 tbsp extra virgin olive oil
1 Fish/chicken bouillon block
6 garlic cloves, thinly sliced
1 birds’ eye red chilli, sliced
1 tsp sweet smoked paprika
80ml dry sherry
800g extra-large raw tiger prawns, peeled and deveined, (preferably with heads & tails still on)
1 lemon, halved
1 handful of flat-leaf parsley, leaves picked and chopped
Seasoning
Crusty bread, to serve
METHOD:
1. Light the barbecue. Meanwhile, put the butter, olive oil, garlic, chilli, paprika, bouillon block
and sherry in a small pan set over a high heat. Season well and bubble for 2 mins.
2. Put a 90cm sheet of foil shiny-side down on a work surface, then fold it in half to get a 45cm
square, do not cut it. Lay an equal-sized sheet 45cm of baking parchment on top, then fold the
foil and parchment in half together, with the foil on the outer side as demonstrated. Seal at the
shorter sides by folding the edges over a few times and pressing them firmly to make an
envelope. Spoon the prawns into the parcel through the open top and pour in the melted butter
mixture. Fold the parcel edges together along the open top to seal it fully.
3. When the coals of the barbecue are ashen, place the parcel directly on the grill and cook for
10-15 mins, carefully turning it once or twice. The prawns will be nearly ready when the parcel
begins to puff up with steam. Remove the parcel from the barbecue, open it up carefully and tip
the prawns and buttery juices into a serving bowl. Squeeze over one of the lemon halves and
sprinkle with the parsley. Cut the remaining lemon half into wedges. Serve the prawns with the
lemon wedges for squeezing over and crusty bread on the side for mopping up the juices.
