Cooking on a boat barbecue is a great way to prepare healthy food with less fuss and more flavor – there’s quite like the sound of foods sizzling, the smell of smoky aromas wafting around and the hum of happy friends celebrating good times.

Club Marine Magazine’s acclaimed cookbook, Gourmet Delights, features over 100 of the best recipes from international culinary craftsman, Bart Beek, and many have been included with boat barbecues foremost of mind.

Acclaimed international chef Bart Beek.

Simple to prepare, Bart’s recipes are inspired by dishes from around the world and, in Gourmet Delights, Bart also shares handy tips for barbecuing, knife-sharpening and infusing herbs and spices into your cuisine.

“A good cookbook is a working tool that should feature food stains from regular use,” says Bart.

Below, we share one of Bart’s favourites … Malaysia prawns with chili and lime.

Bon appetite!

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Malaysia prawns with chili and lime

The salmon is flavoured by two ingredients: chilli paste with soya bean oil, and mirin. Pantai-brand chilli paste by can be found in most Asian grocery stores and it is well worth the hunt. Grill the salmon for only a few minutes, keeping the centre moist and glossy.

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 6

Ingredients:

• 3 tblsps peanut oil
• 24 green prawns, peeled and de-veined
• 4 tblsps Yeo’s Malaysia mild curry sauce
• 1 tblsp sambal olek
• 3 tblsps light soy
• 2 tblsps sesame oil
• 4 tblsps coconut milk
• 1 cup coriander, roughly chopped
• 1 lime, zest and juice
• 1 tsp salt flakes

Method:

Place the wok on to the heat and add the peanut oil. When hot and smoking, add the prawns and toss for two minutes. Add in the curry sauce and the sambal olek, tossing well, and cook for one minute. Now add in the soy, sesame oil and the coconut milk. Cook on high heat for two minutes or until the prawns are just cooked. Turn off the heat, add the coriander, lime zest, lime juice and seasoning. Serve immediately with a little steamed rice.