Australian Prawn Satay with Stir Fry Rice Noodles, Cucumber and Asian Herbs

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24 peeled medium green prawns peeled with heads and tails intact (1 kilo whole)
2 tablespoons peanut oil
375g rice stick noodles, soaked in cold water 5 minutes
2 tablespoons Shaoxing cooking wine
3 lebanese cucumbers cut into chunks
2 red eschallots finely sliced
¼ cup thai basil
¼ cup Vietnamese mint
fresh lime and chopped cashews to serve

Satay sauce

1 cup cashew nuts, plus extra, coarsely chopped, to serve
½ cup almond butter
2 tbsp finely grated ginger
1 small red chilli, seeds removed, coarsely chopped
2 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon grated palm sugar
½ cup water
2 tablespoons peanut oil

For satay sauce: Place the cashews nuts, almond butter, ginger, chilli, tamari, sesame oil and palm sugar in a food processor and process until a smooth paste. Add water and process to combine. Place the prawns in a bowl and spoon over half the satay mixture. Toss to coat. Heat the oil in a large wok over high heat. Add prawns and stir fry for 2-3 minutes or until caramelised. Add the noodles and Shaoxing and toss to combine. Remove from heat.

Add cucumber, eschallots, basil and mint and toss to combine. Serve with remaining satay sauce, fresh lime and chopped cashews.

Prep Time: 30 minutes

Cook Time: 15 minutes

Serves: 4

This recipe is also available in a free print-at-home recipe book.

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