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Ingredients

  • 1 tsp sesame oil
  • 1 clove garlic, crushed
  • 1 tsp finely grated ginger
  • 200 g raw prawn cutlets, thawed and tails removed
  • 400 g bag Wattie’s Wok Creations frozen Malaysian Stir-fry Vegetables
  • 125 g pouch Wattie's Wok Creations Malaysian Peanut Satay Stir-fry Sauce
  • 1 handful fresh coriander leaves, roughly chopped
  • roasted peanuts, chopped, to garnish (optional)

Malaysian Style

A range of specially selected frozen vegetables that are convenient, quick and simply delicious: broccoli, sliced red peppers, yellow julienne carrots, shelled edamame beans, sugarsnap peas and red onion.

Malaysian Peanut Satay

Discover Malaysian flavours with Wattie’s WOK Creations Malaysian Peanut Satay Sauce. Roasted peanuts and smooth coconut milk, combined with a hint of chilli and a blend of exotic spices, for a versatile mid-week Malaysian stir-fry.

Method

1. Heat the sesame oil with a dash of oil in a wok or frying pan. Add garlic and ginger and allow to sizzle, but not burn. Add prawns and Wattie’s Wok Creations frozen Malaysian Stir-fry Vegetables. Toss and cook over a high heat until the vegetables start to thaw.

2. Pour over Wattie’s Wok Creations Malaysian Peanut Satay Stir-fry Sauce.

3. Continue to cook while stirring through the sauce until the prawns are pink and cooked and vegetables are crisp and tender. Toss through chopped fresh coriander just before serving.

4. Serve over rice noodles or rice and (optional) garnish with chopped roasted peanuts.

Tips

To serve 4 people double the recipe and use a 210g pouch of the Wok Creations stir fry sauce.

Replace the prawns with chicken breast, sliced into strips.

How to Cook Rice Noodles

Rate and Review

4 Ratings Satay Prawn Stir-Fry


Reviews (4)


Denise Tanner's Review | Rating

how come the recipe talks about and tells you how to cook Rice Noodles when in fact the end product looks like its served with a flat noodles instead???

Reply from The Food in a Minute team

Hi Denise, thanks for your query. Rice noodles are becoming increasingly popular as they are so quick and easy to cook. There are a wide variety of rice noodles but essentially all are made from rice. The noodles we have used in a Satay Prawn Stir-Fry are the flat variety but still a rice noodle. In our how to video we also show the various types which are available to cook with. They range from the very thin vermicelli through to a wider flat noodle. All are rice noodles but due to their shape provide a different purpose for different recipes.

Charmaine Jones's Review | Rating

very simple to make and so yummy

Robynne Junghenn's Review | Rating

Great flavour and very easy to make.

Bev's Review | Rating

Real Thai flavour and so simple.