Ingredients
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
Method
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.