1.Heat oil in a large saucepan over medium-low heat, add chilli, garlic and shallots; cook, stirring, for 3 minutes or until tender. Add barley; cook, stirring for 2 minutes or until lightly toasted. Add half the stock; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 18 minutes or until the liquid has been absorbed. Add remaining stock and the water; cook, stirring occasionally for a further 18 minutes or until most of the liquid has been absorbed. Add rind, peas and sugar snap peas; cook, stirring, for 3 minutes or until vegetables are tender. Season.
2.Meanwhile, heat extra oil in a medium frying pan over high heat; cook prawns and extra garlic, stirring, for 5 minutes or until prawns are just cooked. Season.
3.Serve risotto topped with prawns, snow pea tendrils and lemon rind strips.
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