This has quickly become a favourite meal in our house. The Japanese inspired satay has no coconut milk, giving it a completely different flavour profile to traditional satay. We’re making this with juicy prawns, you could use tofu, chicken or beef instead.

Prawn and peanut Japanese stir fry

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4


  • 3 cup frozen prawns, thawed in a bowl of water
  • 250 g green beans, trimmed
  • 200 g mung bean sprouts
  • 2 250g packets of long & wild grain rice (we used uncle bens)

Peanut Sauce

  • 4 tbsp tablespoons crunchy peanut butter
  • 4 tbsp hot water
  • 1 tbsp miso paste
  • 1 tsp sesame oil
  • 3 tbsp rice vinegar
  • 1 tsp soy sauce
  • 1 tsp crushed ginger
  • 2 tbsp sweet chilli sauce


  • Mix the peanut butter with the hot water until runny(ish) then mix in the other sauce ingredients.
  • Add ½ of the sauce to a pan heat with the prawns and green beans, stir to combine then pop the lid on and simmer over a medium heat for 5-6 mins until the prawns are cooked and the beans crunchy.
  • Microwave the rice for 90 sec (or as per packet instructions) then add to a bowl with the mung beans. Mix to combine.
  • Divide the rice and mung bean mix between plates and top with the prawns & green beans. Drizzle over the remaining miso peanut sauce.

Cook’s Notes

You can use whatever veg you fancy – pak choy and broccoli both go well in this dish.