6 Servings
Prep Time
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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

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