GARLIC CHILLI PRAWNS WITH BOK CHOY

Serves 2

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 1⁄2 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.