Satay Prawns With Vegetables

Of Indonesian origin, one can find satay prawns in many of the street vendors in South East Asia. 

As soon as you bite into the juicy prawn, the sweet, slightly spicy and delicious peanut flavour comes rushing in and you feel like you're sitting in Drini Beach... 

Gluten-free
Ingredients:
  • 3tbsp vegetable or sunflower oil
  • 700g 26/30* sized frozen raw, deveined black tiger prawns, defrosted
  • 1/2 head of broccoli, cut into florets
  • 200g baby corn, halved
  • 1 medium carrot, sliced
  • 1 small onion, cubed
  • 5 tbsp satay sauce - we love Jimmy's sate or Yeo's
What to do:
  1. Over medium heat, add the oil to a clean wok 
  2. Add the prawns and stir fry until prawns become pink. Try not to overcook them as the prawns will become tough. Once cooked, set aside on a plate
  3. Bring a medium pot of water to boil and add the broccoli. Cook for about 3 minutes then drain and set aside
  4. Over medium heat, add the onion to the wok and stir until onion softens. Then add the vegetables (including the broccoli) and mix until cooked
  5. Add the prawns to the wok and mix thoroughly
  6. Finally, add the satay sauce, cook for 2 minutes then serve immediately

*We use 26/30 sized black tiger prawns for our satay but feel free to use any size prawns. The bigger the number, the smaller the prawns.

Sourcing Specialist

Serena

Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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