Name: Thai satay prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Thai
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

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Thai satay prawns

Thai satay prawns

Katy Gilhooly

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4 out of 5.3 ratingsRate

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Whip up this quick weeknight dinner, with noodles, ginger, coconut milk and frozen peas - ready in 25 minutes

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal594
fat24g
saturates7g
carbs55g
sugars5g
fibre10g
protein35g
salt1.7g

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.

Recipe from Good Food magazine, November 2014

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A star rating of 4 out of 5.3 ratings

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