Mango Satay Prawns
with coriander garnish and riceCalories
:
857 kcalProtein
:
28.7g proteinTotal
:
20 minutesDifficulty
:
EasyQuick
Eat Me First
Allergens:
- Peanut
- Crustaceans
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 sachet(s)
Peanut Butter
(Contains: Peanut)
5 grams
Coriander
1 unit(s)
Onion
150 grams
Rice
2 unit(s)
Tomato
1 unit(s)
Lime
1 unit(s)
Chilli
1 pack(s)
Coconut Milk
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Mini Cucumber
160 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Mango Chutney
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3585 kJ
Energy (kcal)857 kcal
Fat39.9 g
of which saturates17.4 g
Carbohydrate96.8 g
of which sugars21.7 g
Dietary Fiber7.6 g
Protein28.7 g
Salt2.9 g
Potassium598.4 mg
Calcium47.7 mg
Iron2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Once cooked, remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve, peel and chop onion into small pieces.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns and onion.
- Fry until prawns are cooked, 4-5 mins.
3
- Meanwhile, halve, deseed and finely chop the chilli.
- Add the chilli (use less if you don't like spice) and Thai spice to the pan. Fry until fragrant, 1 min.
- Add the peanut butter, coconut milk, mango chutney and 100ml water (per 2P).
- Simmer until the sauce has thickened, 6-8 mins.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
4
- While the sauce simmers, quarter the lime.
- Roughly chop the coriander (stalks and all).
- Cut the tomato into 2cm chunks.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
5
- In a medium bowl, mix the tomato and cucumber.
- Season to taste with salt, pepper and lime juice.
- Stir together to combine.
6
- Serve the creamy peanut prawns with the salad and rice alongside.
- Top with chopped coriander and any remaining lime wedges.
