- Dairy free
- Lactose free
- Egg free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
- Wheat free
Dinnertime is a breeze with this flavour-packed peanut prawn satay recipe, loaded with prawns, fresh veggies and noodles.
- Serves4
- Cook time10 minutes
- Prep time20 minutes, + 5 mins marinating time
Ingredients
- 200g rice vermicelli noodles
- 750g Coles Raw Ocean Tiger Prawns, peeled leaving tails intact, deveined
- 2 garlic cloves, crushed
- 2 tsp finely grated ginger
- 1 tbs peanut oil
- 2 tbs kecap manis
- 1/2 cup (140g) crunchy peanut butter
- 1 tbs rice vinegar
- 1 tbs sweet chilli sauce
- 1 tsp sesame oil
- 350g pkt Coles Kitchen Asian Style Salad Kit
- 1/4 cup (35g) peanuts, toasted, coarsely chopped
- Sliced red chilli, to serve (optional)
- Coriander leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the noodles following packet directions. Drain well.Step 2
Combine the prawns, ginger, garlic, peanut oil and half the kecap manis in a large bowl. Toss to combine. Set aside for 5 mins to develop the flavours.Step 3
Meanwhile, in a small saucepan combine the peanut butter, vinegar, sweet chilli sauce, sesame oil, remaining kecap manis and 1/2 cup (125ml) water. Cook over low heat, stirring until the peanut butter melts and the mixture is smooth. Add a little water if necessary. Season.Step 4
Heat a wok or large frying pan over high heat. Add half the prawns and stir-fry for 2-3 mins or until prawns curl and change colour. Transfer to a plate. Repeat with remaining prawns.Step 5
Return prawns to the wok or pan with the noodles, salad kit and half the peanut sauce. Stir-fry for 1-2 mins or until the vegetables are just wilted.Step 6
Divide the prawn mixture among serving bowls. Drizzle with the remaining peanut sauce. Sprinkle with peanut, chilli, if using, and coriander to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use leftover kecap manis in Indonesian and Asian dishes like fried rice, sweet soy chicken, slow-cooked pork and more.
Prawn satay stir-fry recipe
Served with a homemade peanut satay sauce, prawns, rice noodles and fresh greens, this prawn satay will be a new weeknight dinner staple. Cooked in just 10 minutes, the sweetness from the prawns and the nutty sauce are the perfect flavour combination for the whole family.
How to make homemade satay sauce for satay prawns recipe
Don’t be intimidated by the list of ingredients needed to prepare the satay prawns sauce – it’s actually a lot easier than you think! Simply combine peanut butter, rice vinegar, sweet chilli sauce, sesame oil, kecap manis and water in a saucepan over low heat. You’ll know it’s ready when the peanut butter has melted and the sauce is smooth and lump free. It should be thick in consistency, however, feel free to adjust by adding a little water to thin it out.
Prawn satay recipe: the easiest weeknight dinner
Like most stir-fries, preparation is key to achieving the best results for our satay prawn recipe. Before reaching the frying portion, have all your ingredients prepped and ready to go. Set aside 5 minutes to marinate the prawns in a simple mixture of kecap manis, ginger, garlic and sesame oil. We use tiger prawns for their distinctly sweet and moist flesh. While the flavours are developing, make the satay sauce and prepare the rice noodles. These can both be set aside until this dish is ready to cook. To make things even easier, this recipe uses a pre-made salad kit that includes a mix of cabbage, carrots and corn. These add freshness and crunch to the satay prawn stir fry.From here, it’s a matter of tossing all your ingredients into the wok or large frying pan. Cook until the prawns curl and change colour, the veggies have just wilted (while still maintaining some bite) and the satay sauce has coated everything.
Love this recipe?
For more easy dinner recipes like this satay prawns stir-fry, you’ll love this 15-minute chicken, broccoli and cashew stir-fry, Korean beef stir fry, sticky honey-soy chicken stir-fry or this quick pork and noodle stir-fry.
FAQs
Peanut prawn stir-fry
- Serves4
- Cook time10 minutes
- Prep time20 minutes, + 5 mins marinating time
Ingredients
- 200g rice vermicelli noodles
- 750g Coles Raw Ocean Tiger Prawns, peeled leaving tails intact, deveined
- 2 garlic cloves, crushed
- 2 tsp finely grated ginger
- 1 tbs peanut oil
- 2 tbs kecap manis
- 1/2 cup (140g) crunchy peanut butter
- 1 tbs rice vinegar
- 1 tbs sweet chilli sauce
- 1 tsp sesame oil
- 350g pkt Coles Kitchen Asian Style Salad Kit
- 1/4 cup (35g) peanuts, toasted, coarsely chopped
- Sliced red chilli, to serve (optional)
- Coriander leaves, to serve
Description
Dinnertime is a breeze with this flavour-packed peanut prawn satay recipe, loaded with prawns, fresh veggies and noodles.
Method
Step 1
Cook the noodles following packet directions. Drain well.Step 2
Combine the prawns, ginger, garlic, peanut oil and half the kecap manis in a large bowl. Toss to combine. Set aside for 5 mins to develop the flavours.Step 3
Meanwhile, in a small saucepan combine the peanut butter, vinegar, sweet chilli sauce, sesame oil, remaining kecap manis and 1/2 cup (125ml) water. Cook over low heat, stirring until the peanut butter melts and the mixture is smooth. Add a little water if necessary. Season.Step 4
Heat a wok or large frying pan over high heat. Add half the prawns and stir-fry for 2-3 mins or until prawns curl and change colour. Transfer to a plate. Repeat with remaining prawns.Step 5
Return prawns to the wok or pan with the noodles, salad kit and half the peanut sauce. Stir-fry for 1-2 mins or until the vegetables are just wilted.Step 6
Divide the prawn mixture among serving bowls. Drizzle with the remaining peanut sauce. Sprinkle with peanut, chilli, if using, and coriander to serve.