Australia Day BBQ

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Australia Day BBQ

Recipes

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

Such a good way to cook on the BBQ.