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Tamarind Satay Prawns

Tamarind Satay Prawns

with sesame seed garnish and rice
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
865 kcal
Protein
: 
27.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Peanut
  • Barley
  • Cereals containing gluten
  • Crustaceans
  • Sesame
Serving amount

2 sachet(s)

Peanut Butter

(Contains: Peanut)

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

40 grams

Tamarind Chutney

(Contains: Barley, Cereals containing gluten)

1 unit(s)

Mini Cucumber

150 grams

King Prawns

(Contains: Crustaceans)

10 grams

Sesame Seeds

(Contains: Sesame)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Energy (kJ)3619 kJ
Energy (kcal)865 kcal
Fat42.9 g
of which saturates17.9 g
Carbohydrate93.8 g
of which sugars17.3 g
Dietary Fiber4.6 g
Protein27.4 g
Cholesterol78 mg
Salt3.2 g
Potassium641.2 mg
Calcium67.6 mg
Iron2.1 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.
•Pot with Lid

Cooking steps

Cook the Rice
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).
Fry the Prawns
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.
Make the Sauce
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, tamarind 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.
Prep the Veg
4
  • While the sauce simmers, quarter the lime.
  • Cut the tomato into 2cm chunks.
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Assemble the Salad
5
  • In a medium bowl, mix the tomato and cucumber.
  • Season to taste with salt, pepper and lime juice.
  • Stir together to combine.
Garnish and Serve
6
  • Serve the creamy peanut prawns with the salad and rice alongside.
  • Top with sesame seeds and any remaining lime wedges.
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