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King prawns 'en papillote' with a coriander vinaigrette Recipe

A delicious starter of prawns and crisp vegetables steam cooked 'en papillote' and served with a fresh coriander vinaigrette.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(11 votes) 4.5/5
Ingredients
Pour people
  • Frozen king prawn(s) : 24 whole
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 150 ml
  • Pink radish(es) : 1 bunch
  • Mange tout : 100 g
  • Button mushroom(s) : 150 g
  • Soya beansprout(s) : 200 g
  • Sesame oil : 50 ml
  • Fresh coriander : 0.5 bunch
  • White balsamic vinegar : 50 ml
Method
  • ETAPE 1

    Preheat the oven to 220°C. Peel the mushrooms and cut into quarters. Cut the mange-tout into strips. Wash the radish, remove the stalks and cut into thin slices. Wash the beansprouts and discard any that have started to brown.

  • ETAPE 2

    Peel the prawns, leaving the tails intact and then use the tip of a sharp knife to remove the black spine.

  • ETAPE 3

    Place the coriander, 100ml olive oil, sesame oil and balsamic vinegar in a blender. Season with salt and pepper then blitz.

  • ETAPE 4

    Place a handful of vegetables into each individual silicone papillote and top with prawns. Drizzle with olive oil, season with salt and pepper. Place in the oven and cook for 8 to 10 minutes.

  • ETAPE 5

    Remove the papillotes from the oven, place on flat plates and then drizzle with the coriander vinaigrette to serve.

Chef's tip

«To add an Asian influence to this dish add sliced red chilli, garlic and ginger.»

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