Chilli Spatchcock with snake bean salad

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

The longer you leave the spatchcocks in the marinade the better the flavour, from a minimum of 4 hours to 2 days if possible.



  • 15 large fresh red chilli peppers
  • 5 large fresh green (or Anaheim) chilli peppers


TO MAKE MARINADE, roughly chop the chilli peppers. Peel and roughly chop the garlic. Place the chilli peppers, garlic and roasted shrimp paste in a food processor or blender and process, pouring in just enough peanut oil to achieve a fine paste. Rub the mixture over the spatchcocks and leave to marinate.

TO MAKE SALAD DRESSING, finely slice each chilli pepper from the tip