Stir Fried Prawns & Baby Kale with Fresh Satay Recipe

A quick, nutty and moreish stir fry

Ingredients

  • 50g Baby Kale
  • 1 Red pepper and 1 yellow pepper (sliced into lengths)
  • 1 Red Onion (finely sliced)
  • 1 Clove Garlic (finely sliced)
  • 120g Raw Tiger Prawns
  • 60g Glass Noodles
  • 1 tbsp Coconut Oil
  • A Handful of Toasted Peanuts
  • A Handful of Picked Coriander
  • ½ Chilli (finely sliced)
  • For the dressing:
  • 1 tbsp of Peanuts
  • Coconut oil
  • Water
  • Soy sauce
  • 2 Limes (juiced)
  • 2 tbsp of Peanut Butter
  • ½ Chilli
  • 2cm Piece of Ginger (peeled)
  • Small Handful of Chopped Coriander Stalks

Directions

  1. Cook the glass noodles in a pan of boiling water. Drain and keep to one side until needed, adding a splash of oil if they begin to stick together.
  2. Blitz together the ingredients for the dressing until smooth.
  3. Heat a wok and melt the coconut oil. Add the garlic, red onion and red pepper and fry over a high heat for 3 – 5 minutes. Add the prawns and cook for a further 2 minutes until just turning pink. Add the dressing and fry again for 2 minutes.
  4. Take off the heat and stir through the kale and noodles. Sprinkle with the peanuts, chilli and picked coriander and serve.


Recipe by Lunch BXD
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