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Barbecue Chilli Lime Prawns Serves 4
1 kg green prawns
1 teaspoon palm sugar
2 tablespoons peanut oil
¼ cup lime juice
2 red chillies, seeded and finely chopped
1 tablespoon sweet chilli sauce
2 tablespoons chopped fresh coriander
1. Pre-heat Kettle BBQ on SuperSear for
10 minutes.
2. Shell and devein prawns leaving tails
intact. Combine prawns and remaining
ingredients in a bowl and refrigerate for 1
hour.
3. Cook prawns on either the hot ribbed or
flat plate for about 3 minutes on each
side or until just cooked through.
4. Serve with steamed jasmine rice.
Baby Octopus Serves 4
1 kg cleaned baby octopus
2 cloves garlic, crushed
¼ cup olive oil
¹/
³
cup balsamic vinegar
½ cup basil leaves, shredded
2 tablespoons brown sugar
sea salt and freshly ground black pepper
1. Cut octopus in half if they are slightly
large. Ensure that the beaks have been
removed from the centre.
2. Place octopus in a large bowl and cover
with boiling water. Allow to stand for 2
minutes then drain well.
3. Place octopus in a clean bowl with
remaining ingredients; refrigerate
overnight.
4. Preheat Kettle BBQ on SuperSear for 10
minutes. Drain octopus then place on
hot ribbed or flat plate. Cook for about 5
minutes or until they have changed to a
golden colour.
Recipes