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    • Thai Satay Prawns

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 594; Fat 24g; Carbs 55g; Sugars 5g; Fibre 10g; Protein 35g; Salt 1.7g
    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

    • Heat the oil in a large wok over high heat. Add the ginger, lemongrass, chillies and peanuts and stir-fry for 2 mins.

    • Add the curry paste and stir-fry for 1 min more or until fragrant.

    • Add the coconut milk, fish sauce and lime juice to the wok with the prawns and cook for 2 mins until cooked through but not overcooked (prawns should still be pink).

    • Meanwhile, cook the noodles according to pack instructions. Drain, rinse under cold water and set aside.

    • Add the peas to the wok and simmer for 1 min, then add the spring onions and cooked noodles. Toss to mix and heat through for 2 mins until hot through.

    • Sprinkle with coriander leaves and serve with lime wedges on the side.

    • Serving Suggestions: The recipe is best for a lunch time meal, ready in 1 hour. Thai satay prawns goes wonderfully with steamed jasmine rice and some chopped vegetables as a side dish. The recipe has a number of servings depending on the size.

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