BARBECUED CHILI PRAWNS AND CRUNCHY GREEN VEGETABLES

BARBECUED CHILI PRAWNS

Barbecued chili prawns

Serves: 4 Preparation: 10 mins + marinating time  Cook: 5 mins

3/4 cup chopped parsley

1/4 cup olive oil

4 gloves garlic, chopped

2-3 long red chilies, chopped

600 g raw peeled prawns, Lemon wedges, to serve

Cooking

1. Combine parsley, oil, garlic and chili in a small bowl, season well.

2. Place prawns in a shallow dish.  Pour over oil mixture and toss to coat.  Cover and refrigerate for 20 mins, to marinate.

3. Remove prawns from marinade and cook on preheated barbecue plate for 5 minutes, until pink and cooked through.  Serve with lemon wedges.

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CRUNCHY GREEN VEGETABLES

Crunchy green vegetables

300 g green beans, sliced

1 small red capsicum 

2 tablespoons vegetables oil

1 stalk lemongrass, white stem finely chopped

1 cup beanshoots

1 spring onion, sliced

2 garlic cloves, crushed

5 cm ginger, finely chopped

salt, white pepper

1 spring onion, sliced

Heat oil in a wok or large frying pan on high, stir garlic, ginger, and lemongrass stir fry 1-2 minutes, add capsicum, green beans, mix through and stir fry a further 1-2 mins, add spring onion, salt and white pepper tossing well. Serve with rice, if liked.

Barbecued chili prawns and Crunchy green vegetables, serve with steam rice if you liked