Neville uses coriander and lime verbena from Trevor’s edible vegetable patch to create a great ‘when friends drop in’ dish.

Ingredients:
-32 green prawns
-Large bunch of fresh coriander
- 6 medium Lime Verbena leaves
-One small lime
-Small chili
-8 medium cloves of garlic
-Piece of ginger (5cm x 3cm x 2cm)
-60ml (2 tablespoons) unrefined Coconut Oil

Method:
1) Place prawns in bowl (to thaw if frozen). Peel if needed.
2) Coarse chop large bunch of coriander – stems and leaves.
3) Finely chop lime verbena.
4) Peel garlic and ginger.
5) Finely chop chilli.
6) Place wok on high heat. Once hot, place coconut oil in wok.
7) As soon as oil is hot add prawns.
8) Crush garlic into wok, then grate ginger into wok.
9) Toss for 30 seconds then as prawns start to turn pink add coriander, lime verbena and chili.
10) Toss for another 30 seconds and add zest of half lime.
11) When prawns are cooked, squeeze on some lime juice and serve with leafy green salad or saffron rice.

This recipe is from Clive Larkman of Renaissance Herbs. Keep an eye out for Clive as he cooks his way around nurseries in Melbourne.

Click here to find your nearest Renaissance Herb Supplier

Special thanks to the following companies for providing products.

Ezyshop- is your place in Perth to buy fresh groceries online and get it home delivered.
Phone: + 61 8 9456 3461
Email: admin@ezyshop.com.au
Website: www.ezyshop.com.au

If you place an order online, you have the chance to win some great prizes, including a copy of Trevor and Neville’s Delish book.

NiuLife Coconut Oil
PO Box 4088
Hawker
ACT    2614
Australia

Tel: +61 2 6254 5606
Fax: +61 2 6255 2651
www.kokonutpacific.com.au