Name: Chinese-style satay prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup bought satay sauce; 2 cloves garlic, crushed; 2 teaspoon mild curry powder; 1 teaspoon chinese five spice powder; 400 gram frozen uncooked peeled prawns, thawed; 2 teaspoon vegetable or peanut oil; 1 brown onion, halved, cut into wedges; 100 gram snow peas; 3 cup cooked long-grain white rice; 1 cup bean sprouts; lemon wedges, to serve

Chinese-style satay prawns

For an easy, speedy weeknight meal, whip up this delicious prawn and snow pea stir-fry.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1/4 cup bought satay sauce

2 cloves garlic, crushed

2 teaspoon mild curry powder

1 teaspoon chinese five spice powder

400 gram frozen uncooked peeled prawns, thawed

2 teaspoon vegetable or peanut oil

1 brown onion, halved, cut into wedges

100 gram snow peas

3 cup cooked long-grain white rice

1 cup bean sprouts

lemon wedges, to serve

Method

1.Combine sauce, garlic, curry powder and five spice in a bowl. Add prawns; toss to combine. Heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry onion for 2 minutes or until soft. Transfer prawn mixture to a heatproof plate.

2.Add remaining oil to wok; swirl to coat surface. Add prawn mixture; stir-fry for 2 minutes or until prawns change in colour.

3.Return onion to wok. Add snow peas and 1 tablespoon water; stir-fry for 2 minutes or until prawns are cooked and vegetables are just tender. Spoon rice onto serving plates. Top with prawn mixture and bean sprouts. Serve with lemon wedges.

Use 400g sliced chicken breast or thigh fillets instead of prawns. Cooking time will vary. Vegetarian: Swap prawns for 200g firm tofu, cut into 2cm pieces. Add 1/3 cup roasted unsalted peanuts just before serving. You’ll need to cook 1 cup rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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