Thai satay prawns
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 100g roasted unsalted peanuts
- 100ml coconut milk
- thumb-sized piece ginger, peeled and roughly chopped
- 1 tbsp fish sauce
- 3 limes, 2 juiced, 1 cut into wedges
- 300g large raw prawns
- 250g dried medium egg noodles
- 1 tbsp sunflower oil
- 300g frozen peas
- 6 spring onions, sliced
- small bunch coriander, leaves only
Method
- STEP 1
Put the peanuts, coconut milk, ginger, fish sauce and lime juice into a food processor and pulse to a smoothish paste. Put the prawns in a bowl, add the peanut paste and mix well. Cook the noodles following pack instructions, then drain, cool under running water and drain again.
- STEP 2
Heat the oil in a large wok or frying pan, add the prawns and cook for 1 min. Still on a high heat, add the peas and cook for a further 3-4 mins until the prawns are completely pink. Stir in the noodles and spring onions until heated through. Sprinkle over the coriander and serve with the lime wedges.
