Sweet Chilli Seafood BBQ

Sweet Chilli Seafood BBQ

* PREPARE
* 15 mins (inc. marinating)
* COOK
* 5 mins
* SERVES
* 4


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 x 250g pkts TILDA* Rizazz Basmati Rice
* 2 tspn FOUNTAIN* Gluten Free Soy Sauce
* 2 tspn Sesame Oil
* 2 tspn CONTINENTAL* Minced Garlic
* 1/3 cup FOUNTAIN* 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.

Nutritional information (per serve)

* Carbohydrate
* 43g
*
* Energy (cal)
* 443Cal
*
* Energy (kj)
* 1853kJ
*
* Protein
* 49g
*
* Saturated Fat
* 2g
*
* Sodium
* 1126mg
*
* Sugars
* 11g
*
* Total Fat
* 7g
*