Equipment

Mixing Glass Bowl

Silicone Spatula

Tea Towel

Baking Tray

Ingredients

4 cups cooked rice

350 gr raw king prawns shelled, deveined and with the heads removed

2 sliced spring onions

juice of one lime

1 ed chilli diced

150 gr sugar snap peas halved lengthways

60 ml melted coconut oil

2 sticks of lemon grass halved

1 inch piece of fresh ginger root grated

2 tbsp chopped coriander

Instructions

1.Preheat the oven to 190oc.

2.Place four large pieces of tin foil onto two baking sheets.

3.Place the cooked and cooled rice into a large bowl then add in the sliced spring onions, chopped chilli, grated ginger, coconut oil, sugar snap peas and chopped coriander and mix until combined.

4.Spoon the mixture equally into the centre of each piece of tin foil.

5.Divide the prawns equally between each piece of tin foil on top of the rice mixture then place half a stick of lemon grass on top of each one.

6.Fold up the edges of the tin foil to create a parcel but leave plenty of space inside each one for steam as this will help to cook the parcels.

7.Place the baking trays into the oven for 10-12 minutes until the prawns are pink and cooked through and the rice is hot.

8.Be careful when opening the parcels as steam will escape and it will be very hot.

9.Serve straight from the parcels with lime wedges.