Garlic Chilli Prawns with Bok Choi

300g large fresh, raw prawns, fully prepared

For the marinade

3 cloves garlic, crushed

Juice of 2 limes

1 green chilli, de-seeded

1 spoonful chilli infused oil (or dried chilli flakes)

A good pinch of salt

3 tbsp coconut oil

For the vegetables

250g bok choy, stems separated from the leaf

and both stems and leaves roughly chopped

1 tbsp coconut oil

1 tbsp oyster sauce

For the prawns, blend the garlic, lime, chillies, chilli oil or flakes, salt and oil to puree. Marinate the prepared prawns for 5 mins at room temperature. Cook for 1 and ó mins per side on a medium hot griddle pan or frying pan. For the bok choy, add the oil to a hot wok or frying pan and stir-fry or steam fry (by adding a dash of water and then covering) for about 4 mins, adding

the stems to the pan first to cook for a minute before you add the leaves. Once cooked, remove from the heat and stir through a tablespoon of oyster sauce. Serve immediately with the prawns, and a side of quinoa plus extra veg, if desired.