Put Schezwan chutney in a bowl, add prawns and mix well. Add juice of ½ lemon and mix.
Place bacon rashers on the table top. Keep 2 stalks of green garlic on each rasher. Keep a prawn at one end of each rasher and roll tightly and secure with a toothpick.
Heat a non-stick pan, place the bacon wrapped prawns in it and cook on medium to high heat, rotating frequently for even cooking, till the prawns are just done. Take care not to overcook them.
Sprinkle juice of ½ lemon and switch off the heat.
Remove the toothpicks, arrange them on a serving plate and serve hot garnished with a sprig of fresh parsley.