This versatile dish can be satisfying as a quick meal or part of a celebration feast, and the satay sauce flavour will surprise and delight.
- 2 tbsps peanut oil
- 1 kg green prawns, peeled, deveined, tails on
- 1 onion, thin wedges
- 2 cloves garlic, crushed
- 2 tsps grated ginger
- 1 red capsicum, seeded, thinly sliced
- 200 g green beans, trimmed to 4-cm lengths
- Steamed jasmine rice, to serve
- 400 ml can coconut cream
- ½ cup crunchy peanut butter
- 2 tbsps sweet chilli sauce
- 1 tbsp soy sauce
In a wok or large frying pan, heat half oil on high. Stir-fry prawns in 3 batches, for 2 mins each, until they completely change colour.
In same wok, heat remaining oil on high. Stir-fry onion, garlic and ginger 1 min. Add capsicum and beans. Stir-fry 2 mins until tender.
SATAY SAUCE In a saucepan, combine coconut cream, peanut butter and sauces, stirring over low heat until satay sauce is smooth.
Return prawns to wok with satay sauce. Stir-fry 1 min to heat through. Serve with steamed rice.
TIP: To save time, use ready-made satay sauce.
Text & Photo: John Paul Urizar/BauerSyndication.com.au