You’ll Need
For the Sambal Matah
4 banana shallots, very finely sliced
2 lemongrass stalks, tender centres finely sliced
4 makrut lime leaves, very finely shredded
2 red chillies, finely sliced
1 garlic clove, finely grated
Juice of 1 lime
2 tbsp coconut oil, melted
1 tsp shrimp paste
1/2 tsp sea salt
For the Parcels
650g raw peeled king prawns
200g sugar snap peas, halved
4 squares baking parchment
4 squares foil or softened banana leaf
Optional but dangerous
Steamed rice
Extra lime
Crispy shallots
Method
Mix all the sambal matah ingredients and leave for 10 minutes.
Divide the prawns and sugar snap peas between the parchment squares.
Spoon the sambal over the prawns and fold the parchment into sealed parcels.
Wrap each parcel loosely in foil or softened banana leaf.
Preheat your air fryer to 190°C.
Air fry the parcels for 9-11 minutes.
Open one carefully and check the prawns are opaque and piping hot.
Rest the sealed parcels for 2 minutes so the aromatic steam settles.
Serve with rice and let everyone open their own parcel.