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