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Lemon & Herb Prawn Foil Pack
Lemon & Herb Prawn Foil Pack

Ingredients

For the Lemon & Herb Prawn:

1 cup McCain Stir Fry French

200 g small prawns, deshelled & cleaned

½ brick (70g) instant noodles (discard the spice sachet)

Salt & pepper, to taste

 

For the Lemon & Herb Sauce:

2 tablespoon lemon juice 

3 tablespoon melted butter 

1 tablespoon chopped parsley

1 tablespoon honey

½ teaspoon minced garlic

¼ teaspoon smoked paprika

3 tablespoon vegetable stock 

 

Serving suggestion

1 tablespoon chopped chives

1 tablespoon chopped fresh red chilli 

Servings

1

Directions

  1. Preheat the oven to 180 and cut tinfoil into a square, measuring 30 cm x 30 cm.
  2. Place the tinfoil square onto a large baking tray and turn up the edges to ensure the sauce stays inside. 
  3. Add the instant noodles in the centre of the foil.
  4. Add the McCain Stir Fry French on top of the noodle brick. 
  5. Combine the sauce ingredients in a small bowl and whisk until well combined. 
  6. Season the prawns with salt & pepper. Add the prawns to the bowl of sauce and coat generously. Add the saucy prawns onto the McCain stir fry vegetables. Pour the remaining sauce onto the foil pack ingredients.
  7. Fold the sides of the foil over the prawns, covering the prawns & vegetables completely and sealing the packet closed. 
  8. Place the tray with the foil packet into the oven and bake for 15 – 20 minutes. 
  9. Serve immediately, garnished with chopped chives & fresh chilli.