Summers Day BBQ

Byron Bay Chili Co
Servings

4 serves

Prep Time

30 minutes

Cook Time

15 minutes

Category

Main Meals

Summers Day BBQ

Ingredients

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    • 24 large green prawns

    • 2 tablespoons chopped coriander
    • 2 cloves garlic, minced
    • 2 tablespoons lime juice
    • 1 red chilli, finely chopped (optional)
    • 1 tablespoon vegetable oil

    • Byron Bay Chilli Co Fiery Coconut Chilli Sauce

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    • 4 firm white fish fillets

    • 3 cups cooked jasmine rice

    • Byron Bay Chilli Co Fiery Coconut Chilli Sauce

    • 1 small piece ginger, finely chopped
    • 2 large cloves garlic, minced
    • 4 shallots, thinly sliced
    • 2 fresh red chillies, thinly sliced
    • Salt and pepper

    Directions

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      1. Shell and de-vein prawns, leaving the tail on

      2. Place in a shallow dish
      3. Mix coriander, garlic, lime juice, chilli and oil, pour over prawns and marinate for 30 minutes
      4. Skewer prawns and grill about 3 minutes per side while basting with Fiery Coconut Chilli Sauce

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      1. Cut 4 pieces of foil and baking paper big enough to enclose fish

      2. Cover the foil with baking paper and mound 3/4 cup rice in the centre
      3. Lay fillets on top of the rice and spoon Fiery Coconut Chilli Sauce over the fish
      4. Season with salt and pepper and sprinkle with ginger, garlic, shallots and chillies
      5. Bring the sides of the foil together and roll to create a seam
      6. scrunch the ends closed
      7. Grill for 10-15 minutes until cooked or bake on a tray at 200�C for 12-15 minutes
      8. Serve on a plate, with or without the pouch