Ingredients

PRAWNS:
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
250ml BBCC FIERY COCONUT CHILLI SAUCE

FISH:
4 firm white fish fillets
3 cups cooked jasmine rice 
250ml BBCC FIERY COCONUT CHILLI SAUCE
1 small piece ginger, finely chopped 2 large cloves garlic, minced
4 shallots, thinly sliced
2 fresh red chillies, thinly 

Cooking Instructions

PRAWNS
Shell and de-vein prawns, leaving the tail on. Place in a shallow dish. 

Mix coriander, garlic, lime juice, chilli & oil, pour over prawns and marinate for 30 min. 

Skewer prawns and grill about 3 mins. per side while basting with FIERY COCONUT CHILLI SAUCE. 

FISH
Cut 4 pieces of foil & baking paper big enough to enclose fish. Cover the foil with baking paper & mound ¾ cup rice in the centre. 

Lay fillets on top of the rice; spoon FIERY COCONUT CHILLI SAUCE over the fish. 

Season with salt & pepper and sprinkle with ginger, garlic, shallots & chillies. Bring the sides of the foil together and roll to create a seam; scrunch the ends closed. 

Grill for 10-15 min. until cooked or bake on a tray at 200ºC for 12-15 min. Serve on a plate, with or without the pouch.

 
MAKES
4 serves