Recipes
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.
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
½cup 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.
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