Satay Jumbo Prawns

Tender jumbo prawns and rice vermicelli cooked with crunchy bean sprouts, fresh herbs and a creamy, nutty satay sauce.

Recipe Details

• Course: Main Course
• Cuisine: Southeast Asian
• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Difficulty: Easy
• Tags: Southeast Asian, Prawns, Jumbo Prawns, Satay, Rice Vermicelli, Noodles, Seafood, Spicy

Ingredients

For the Prawns and Noodles

• 100g rice vermicelli
• 2 jumbo prawns, cut in half lengthways
• 100g bean sprouts
• 5g fresh coriander, chopped
• 2g red chilli, diced
• 5g lemongrass, finely chopped

Seasoning

• 3 tbsp satay sauce
• 2 drops sesame oil
• 1 rice bowl chicken stock
• 2 tbsp creamy milk
• 1 tbsp tomato ketchup
• ½ tsp salt

Method

1. Prepare the Noodles

Place the rice vermicelli and chicken stock in a casserole or large pan.

Cook until the noodles are softened and have absorbed some of the stock.

2. Cook the Prawns and Vegetables

Heat a little oil in a wok or frying pan.

Add the jumbo prawns, bean sprouts, coriander, chilli and lemongrass.

Stir-fry until the prawns are cooked through and the vegetables are slightly softened.

Add the stir-fried mixture to the casserole with the noodles.

3. Add the Satay Sauce

In a bowl, combine the satay sauce, sesame oil, creamy milk, tomato ketchup and salt.

Pour the mixture into the casserole and stir well to combine.

Cook for approximately 3 minutes until heated through and the sauce has coated the noodles and prawns.

4. Serve

Divide between two bowls and serve immediately.

Notes

• Prepare the prawns: Cut the jumbo prawns in half lengthways so they cook evenly and absorb more of the sauce.
• Adjust the heat: Add more or less chilli according to your preferred level of heat.
• Keep the vegetables crisp: Avoid overcooking the bean sprouts so they retain their texture.
• Stock: Chicken stock can be replaced with vegetable stock if preferred.