Spicy ‘Paper Bag’ Prawns
Spicy ‘Paper Bag’ Prawns



  • 100g butter
  • 4 tsp olive oil
  • 5 sliced garlic cloves
  • 1 sliced red chilli
  • 1 tsp smoked paprika
  • 80ml dry sherry
  • 600g large peeled tiger prawns
  • 1 lemon, halved
  • 1 handful of parsley, chopped
  • Crusty bread to serve
  • Fire up the barbecue. Pop the butter, olive oil, chilli, garlic, paprika, and sherry in a saucepan on a high heat, season well and let it bubble for a couple of mins. Place a 45cm sheet of foil on a work surface, then lay a piece of baking paper on top. Fold in half, and seal at the edges to make a parcel. Place the prawns in the parcel, and pour in the melted butter mixture. Seal fully, and grill on the barbecue for 15 mins. Once puffed up and steaming, open the parcel, squeeze in some lemon and sprinkle with parsley. Serve with bread.
20 mins
4 serving

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