Marinade the prawns with the chopped garlic, salt and rapeseed oil for 15 min.
Heat up the bbq. Add in 1 tbsp of oil to the dutch oven, wok or the pan. Add in chopped ginger and sear for few seconds.
Add in sliced carrots and cover with fish stock. Let it boil for 2 minutes. Add halfed babycorns and let it boil for another 2 minutes
Add soy sauce, sriracha sauce, peanut butter and coconut milk. Let it simmer and reduce it down little bit
Place the prawns and slightly oiled peppers on the bbq (medium/high heat).
Cook the prawns and peppers for about 3 minutes from each side. Add pak choi to the sauce and let it cook for 2 minutes. Add peppers if they are ready. If needed add some water.
Plate it up
