I was sitting on the train one evening and got a sudden craving for satay. I didn’t really want to get a take away so I googled recipes for satay sauce and found they are all pretty similar and easy to make so I decided to give it a go myself. To say I enjoyed it would not do it justice. Even while I was eating it I was thinking about when I could make it again.
What to expect: Creamy peanut coconut sauce with a bit of heat to it
Makes: Dinner for two
1 Tbsp brown sugar
2 Tbsp soy sauce
2 Tbsp peanut butter
1 can coconut milk
2 Cloves garlic (or more to taste – I used 3 but I love a strong garlic taste)
1 small onion
1 small red chilli
400G closed cup mushrooms (chopped in half)
1500G sugar snap peas
165G raw king prawns
300G straight to wok medium noodles
- Add garlic, onions and chilli to pan and fry for 2-3 minutes
- Add mushrooms and cook together for about 4 minutes
- Add sugar snap peas and cook for 1-2 minutes
- Add coconut milk and bring to boil
- Add rest of sauce ingredients and sugar snap peas
- Stir and simmer for a couple of minutes
- Add raw prawns – these only need 3 or 4 minutes to cook so after 3 minutes add the noodles to the mix.
- Serve with fresh coriander to taste
Tip: You can fill this out with other veg or change the meat if you don’t like prawns, you can also leave out the chilli if you don’t like spice.
Tip: Tesco own brawn straight to wok noodles are lovely and work really well in this dish – they add to the creamy texture.
Anything I would change next time: There’s not much I would change about this dish except maybe trying different combos of veg – baby corn, carrots etc. I would also add cashew nuts once cooked to give it an extra crunch.