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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • 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.

    Frozen Prawns Products