serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 100 g unsalted butter, at room temperature
- 2 g saffron threads
- 1 large garlic clove, finely grated
- ¼ tsp mild paprika
- 1 lemon, rind finely grated
- salt, to taste
- 6 large king prawns, peeled, leaving the heads and tails in–tact
- 250 g truss cherry tomatoes
- grilled, lightly oiled sourdough bread and lemon wedges, to serve
Instructions
- Preheat the oven to 200ºC.
- Place a small spoonful of the butter in a small saucepan, add the saffron threads and stir over low heat for 5 minutes to infuse. Pour into a bowl, then add the remaining softened butter, garlic, paprika, lemon rind and salt and stir to combine well.
- Place 2 large sheets of baking paper on a work surface and lay 3 prawns in the centre of each, making sure they don’t overlap for even cooking.
- Spoon the saffron butter evenly over the prawns, top with the cherry tomatoes and wrap each into a tight parcel to make sure you lock the cooking juices in. Place the parcels on a baking tray and cook for 8 minutes or until the prawns are just cooked through.
- To serve, pop the parcels straight onto a plate with a wedge of lemon and serve with the toasted sourdough.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
