Ingredients
500gm potatoes, cut into 2cm cubes
1 tsp dried thyme
Salt and pepper
150ml cream
30gm butter
2 garlic cloves, grated
24 raw prawns, peeled and deveined, tail off
100gm mozzarella, grated
3 medium carrots, cut into thick batons
15 long green beans, halved
Method
1. Bring a large pot of water to the boil. Add potatoes and cook for 5 minutes or until just cooked.
2. Drain the potatoes, then sprinkle with salt, pepper and thyme. Toss to coat.
3. Place the cream, butter and garlic in a heatproof bowl, microwave for 40 seconds on high, stir to melt any remaining butter into cream, let cool.
4. Preheat oven to 220C.
5. Tear 3 x 100cm pieces of foil, doubled to 50cm.
6. Divide potatoes among foil sheets. Top with cheese, then prawns, then drizzle over cream sauce.
7. Place green beans on one side of the potatoes and prawns, carrots on the other.
8. Sseason with salt and pepper.
9. Bring the long ends of the foil together over the prawns, then fold down to seal, then fold in the sides.
10. Place the foil packets on a baking tray cook for 10-12 minutes.
11. Put foil packets on plate, open and serve immediately, with bread to mop up sauce.
Serves three.
This is a variation of a recipe by Nagi Maehashi on the Tin Eats website.