Kingprawn satay
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Serves  2  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
668
Fat
23.3g
Saturated Fat
5g
Carbs
66.3g
Sugars
20.2g
Protein
51.7g
Fibre
11.7g
Sodium
2.127g
Ingredients
1 tbsp vegetable oil
2 garlic cloves
2 tsp ginger, grated
1 red chilli, deseeded and chopped
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 onion, chopped
3 round peanut butter
1 tsp tumeric
1 heape honey
2 tbsp soy sauce
1 lime's juice
500 ml chicken or vegetable stock
200 ml coconut milk
2 nests of medium egg noodles
300 g king prawns, defrosted if frozen
2 spring onions, chopped
Method

1 Heat the vegetable oil in a wok or large pan over a medium-high heat. Cook the garlic, ginger and chilli for 1-2 minutes, then add the peppers and onion. Cook for 4-5 minutes.

2 Meanwhile, combine the peanut butter, turmeric, honey, soy sauce, lime juice and stock in a food processor and blend until smooth. Add to the pan along with the coconut milk and bring to the boil, stirring.

3 Cook the egg noodles according to the packet instructions, then drain and rinse.

4 Reduce the heat to a simmer and add the prawns and spring onions. Simmer for 2-3 minutes until the prawns are cooked, then stir in the noodles. Divide between serving bowls.