Asian Shrimp Foil Pack

The square foil pack is opened up exposing the shrimp and cauliflower in Asian flavors in the inside. Cooked shrimp in it foil packet garnished with spring onion and cilantro. . The shrimp just after opening the foil packet sitting in the rich Asian stock.
Recipe Origin Asian
Rating
No Reviews
Servings 2
Preparation 15 min 00:15
Cook 15 min 00:15
Ready in 30 min 00:30
Difficulty Seasoned
Cooking Method Steam
Ingredients Seafood Shrimp or Prawn Vegetable
Equipment Campfire Foil
Recipe Type Dinner
Share:
The square foil pack is opened up exposing the shrimp and cauliflower in Asian flavors in the inside. Cooked shrimp in it foil packet garnished with spring onion and cilantro. . The shrimp just after opening the foil packet sitting in the rich Asian stock.

Asian Shrimp Foil Pack

If looking to bring a new fresh flavor to camping try these Asian Shrimp Foil Packs cooked of the campfire.

This foil pack packs a very Asian punch with the use of garlic, ginger, and lemongrass in a soy sauce and chicken stock broth which is the flavor foundation for the cauliflower and shrimp. The cauliflower can be swapped out for other Asian themed vegetables like bok choy, broccoli, and green beans.

Making the sealed foil packet is essential to make sure this recipe works. If not sealed correctly the liquids may spill out or evaporate away negatively impacting the results.

Ingredients

2 cloves garlic, finely diced

1 inch ginger, finely diced

1 inch lemongrass white base, finely diced

1 cup chicken stock

1 tablespoon soy sauce

2 tablespoons Shaoxing rice wine

1/2 cauliflower broken into fleurettes

2 pounds shrimp (1kg prawns)

2 spring onions, sliced

small bunch of cilantro, leaves removed

Equipment

2 large sheets foil, approx. 3 feet each

Recipe Directions

  1. Using the foil create foil bags to put the ingredients in. Fold in half to create a dual-layer, fold in half, fold one inch over on each side, and then fold this in half again to create a firm and secure side and a pouch to place the ingredients.

  2. In a small bowl add the garlic, ginger, lemongrass, stock, soy sauce, and shoaxing rice wine. Stir well.

  3. Prepare the shrimp by removing the shell and devaining. You may remove all the shell or leave the tail on.

  4. Add the shrimp and cauliflower to the foil pouches. Divide the stock mixture between the two foil pouches, mix if the solids have settled to make sure the ingredients are evenly distributed.

  5. Fold the remaining open side of the foil pouch to completely seal the foil packet.

  6. Place over a campfire, when the package heats up which is shown by puffing up, cook for 5 minutes. Remove from the heat.

  7. Criss-cross cut the top of the packet from corner to corner to open up. Be careful of any steam that could be very hot. Roll the edges of the foil to create a serving dish and allow it to be served without transferred to another plate. 

  8. Garnish the shrimp and cauliflower with the sliced spring onion and cilantro leaves.

No comments

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe Origin Asian
Rating
No Reviews
Servings 2
Preparation 15 min 00:15
Cook 15 min 00:15
Ready in 30 min 00:30
Difficulty Seasoned
Cooking Method Steam
Ingredients Seafood Shrimp or Prawn Vegetable
Equipment Campfire Foil
Recipe Type Dinner
Share: