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.