Makes 4 bags
600g raw prawns, deveined, peeled
2 limes, sliced into 8
8 mini sweetcorn (steamed for 5 minutes)
100g sliced chorizo
3 tbsp butter
1 tbsp rapeseed oil
¼ tsp paprika
1 red chilli, sliced
4 sprigs of fennel fronds
For the Sriracha slaw
200g shredded savoy cabbage
200g shredded red cabbage
3 shallots, thinly sliced
2 red apples (any variety), diced, leaving the skin on
Juice of ½ lemon
2 to 3 tbsp water
1 to 2 tbsp Sriracha sauce
Salt and freshly ground black pepper
Chopped parsley or sprigs of fennel, to garnish
Preheat the oven to 200°C/fan 180°C/gas 6. These work well on the BBQ, a medium heat and you will have to cook them 2 or 3 minutes longer.
To prepare the prawn bags, cut 4 x pieces of foil and parchment, 40cm x 30cm in size.
Spread the pieces of foil out on a surface and then place the parchment on top of each.
Divide the prawns between the 4 pieces of parchment/foil, and 2 slices of lime on top of the prawns, add the corn and season with salt and freshly ground black pepper.
Place slices of chorizo on top.
Place the butter, oil into a saucepan and melt, add the paprika and chilli and cook for 2 minutes.
Pour over the chilli butter.
Fold the sides in and fold the top edge of the foil over twice to seal tightly.
Place them on a roasting tray.
Bake them for 15 minutes before unwrapping one to check that the prawns are cooked. They should be pink.
To prepare the slaw, place both cabbages into a bowl, add the shallots and diced apple.
Add the lemon juice and mix.
Mix together in a bowl the mayonnaise, water and Sriracha sauce. Season with a little salt and freshly ground black pepper.
Spoon the mayo mix over the cabbage, onion and apples and toss lightly.
To serve, keep the prawns and corn in their “bags”, unfold and open, folding the foil back, sprinkle over chopped parsley or sprigs of fennel and serve with the slaw.