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Sweet Chilli Seafood BBQ

Ingredients

  • 12 raw prawn cutlets
  • 300 g firm white fish, cut into 3cm cubes
  • 1 large calamari tube, sliced into rings
  • 4 spring onions, sliced thinly
  • 2 tspn FOUNTAIN* Gluten Free Soy Sauce
  • 2 tspn Sesame Oil
  • 2 tspn  Garlic
  • 1/3 cup  Sweet Chilli Sauce

Cooking method

  1. Combine half the sweet chilli sauce with garlic, sesame oil, soy sauce and half the spring onion in a large bowl. Add seafood and toss to coat. Marinate for 5 minutes.
  2. Meanwhile, cut top of 1 rice pouch open about 2cm. Place upright in microwave and cook on HIGH (100%/750W) for 2 minutes. Carefully remove pouch from microwave and repeat with second rice pouch.
  3. Heat barbecue or large non-stick frying pan over medium-high heat. Cook the seafood for 3-4 minutes, until cooked through. Serve seafood with rice. Top with remaining spring onions and sweet chilli sauce.

February 14, 2010 - Posted by | Seafood

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