Satay Prawns Rice Bowl

By The Weekly  ,

February 12, 2018

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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. 

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 6 Servings


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


1In 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.

2In 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.

3SATAY SAUCE In a saucepan, combine coconut cream, peanut butter and sauces, stirring over low heat until satay sauce is smooth.

4Return 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/