It can be made with chicken or tofu, too
Serves 4
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Whether you’re dining alone or with company, these Chinese-style satay prawns stand as a chief candidate. They’re speedy, uncomplicated, and so comprehensively delicious.


  • ¼ cup bought satay sauce
  • 2 cloves garlic, crushed
  • 2 tsps mild curry powder
  • 1 tsp Chinese five spice powder
  • 400 g frozen uncooked peeled prawns, thawed
  • 2 tsps vegetable or peanut oil
  • 1 brown onion, halved, cut into wedges
  • 100 g snow peas
  • 3 cups cooked long-grain white rice
  • 1 cup bean sprouts
  • Lemon wedges, to serve

Combine sauce, garlic, curry powder and five spice in a bowl. Add prawns; toss to combine. Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry onion for 2 mins or until soft. Transfer prawn mixture to a heatproof plate.


Add remaining oil to wok; swirl to coat surface. Add prawn mixture; stir-fry for 2 mins or until prawns change in colour.


Return onion to wok. Add snow peas and 1 tbsp water; stir-fry for 2 mins or until prawns are cooked and vegetables are just tender. Spoon rice onto serving plates. Top with prawn mixture and bean sprouts. Serve with lemon wedges.

TIP Use 400 g sliced chicken breast or thigh fillets instead of prawns. Cooking time will vary.

VEGETARIAN Swap prawns for 200 g firm tofu, cut into 2 cm pieces. Add ⅓ cup roasted unsalted peanuts just before serving. You’ll need to cook 1 cup rice.


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