Spiny Prawn Satay Skewers Inspired by Mega Manectric
with scallions and riceCalories
:Ā
753 kcalProtein
:Ā
28.6g proteinTotal
:Ā
40 minutesDifficulty
:Ā
EasyFamily Friendly
Extra spicy
Eat Me First
Allergens:
- Crustaceans
- Cereals containing gluten
- Soya
- Wheat
- Peanut
Mega Manectric-worthy spiky skewers spear delicious satay chicken in this kid-friendly recipe.
Ingredients
Serving amount
160 grams
Prawns
(Contains: Crustaceans)
1 pack(s)
Coconut Milk
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Lime
1 sachet(s)
Peanut Butter
(Contains: Peanut)
150 grams
Jasmine Rice
1 unit(s)
Bell Pepper
1 unit(s)
Onion
1 unit(s)
Scallion
4 unit(s)
Bamboo Skewers
Not included in your delivery
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3149 kJ
Energy (kcal)753 kcal
Fat32.2 g
of which saturates17 g
Carbohydrate98 g
of which sugars21.6 g
Dietary Fiber5.5 g
Protein28.6 g
Salt3.4 g
Potassium526.4 mg
Calcium32.2 mg
Iron0.9 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
ā¢Sieve
ā¢Baking Sheet with Baking Paper
ā¢Pot with Lid
Cooking steps
1
- Preheat your oven to 220Ā°C/200Ā°C fan/gas mark 7.
- 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 with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, soak the skewers (2 per person) in cold water to prevent them from burning
- Quarter and peel the onion, then separate the layers.
- Toss onion and chicken with Thai spice, salt, pepper and a drizzle of oil.
- Thread chicken and onion onto the skewers, alternating between the two. IMPORTANT: Wash hands and equipment after handling raw chicken.
NOTE: Swapping to prawns? Season as instructed then follow the recipe as written replacing 'chicken' with 'prawns' as necessary.
3
- Transfer the chicken skewers to a lined baking tray.
- Roast on the top shelf of the oven, until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Turn halfway through.
4
- Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
- Quarter the lime.
- Trim and thinly slice the scallion.
- Stir the coconut milk or shake the packet to dissolve any lumps.
5
- Place a pan over high heat with a drizzle of oil.
- Fry the bell pepper, stirring until just soft, 3-4 mins. Season with salt and pepper.
- Lower the heat to medium-high and add coconut milk, peanut butter, gochujang, ketjap manis and 1 tsp sugar (per 2P).
- Bring to the boil. Reduce the heat then cook, stirring, until thickened slightly, 2-4 mins. Loosen with a splash of water if required.
- Remove from the heat. Season to taste with salt, pepper and lime juice.
6
- Divide the rice between plates.
- Serve the chicken skewers on top and drizzle over the satay sauce.
- Scatter over the scallion and remaining lime wedges.
TIP: Have kids help drizzle the satay sauce over the spiny chicken satay skewers.
