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    • Thai Satay Prawns

    Mark Sharron
    Easy
    10 minutes
    4
    In order to make deliciously great satay there are several things that you need to know. First of all, you need to use the highly aromatic and flavorful Thai seasonings in order to get the best results. It is used together with the delicious sauce that goes well with satay stick. The sauce is also a great dip for vegetables, such as cucumber sticks or even boiled potatoes that are served alongside satay sticks. The use of peanut butter is very important too. The best satay is the satay that is made with fresh peanuts. Peanut butter is a great alternative that can be used anytime you can't get your hands on fresh peanuts.
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    Ingredients

    • 100g roasted unsalted peanuts
    • 100ml coconut milk
    • thumb-sized piece ginger , peeled and roughly chopped
    • 1 tbsp fish sauce
    • 3 limes , 2 juiced, 1 cut into wedges
    • 300g large raw prawns
    • 250g dried medium egg noodles
    • 1 tbsp sunflower oil
    • 300g frozen peas
    • 6 spring onions , sliced
    • small bunch coriander , leaves only

    Method

    • How to Make Thai Satay Prawns
    • Roughly chop peanuts and set aside for later.
    • Place coconut milk, ginger, and most of the peanuts in a blender; blend until smooth to form a satay sauce.
    • Add fish sauce and juice of 2 limes to the blender; blend again to incorporate.
    • Pour satay sauce into a bowl and set aside.
    • Peel and devein prawns, if not already done.
    • Bring a large pot of water to a boil.
    • Add dried egg noodles to boiling water; cook according to package instructions until just tender.
    • While noodles cook, heat sunflower oil in a large frying pan or wok over medium-high heat.
    • Add chopped ginger to the pan; fry for 1 minute to release aroma.
    • Add raw prawns to the pan; sauté for 3–4 minutes until pink and cooked through.
    • Pour half the satay sauce over prawns; toss to coat and gently warm.
    • In a separate pan or the microwave, cook frozen peas until tender.
    • Drain egg noodles and toss gently with cooked peas and half the sliced spring onions.
    • Arrange noodles and peas as a bed on each plate.
    • Top with satay prawns and their sauce.
    • Drizzle remaining satay sauce over the dish.
    • Sprinkle with remaining chopped peanuts for crunch.
    • Scatter over the rest of the sliced spring onions and fresh coriander leaves.
    • Serve immediately with lime wedges on the side for squeezing.