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Satay Prawns & Greens

I absolutely love this dish and it’s so easy to make. It’s a variation on Dale Pinnock‘s delicious Stir-fried Satay Greens recipe. Perfect on its own as a light low-carb dinner, or served with quinoa, brown rice or buckwheat for a more substantial meal. The prawns and spinach make this a protein-rich dish.

Ingredients:

Serves 2

Olive oil, for cooking
1 large red onion, halved and finely sliced
2 cloves garlic, finely chopped
1 small green or red chilli, finely chopped (if you don’t like it too spicy, you can discard the seeds)
Sea salt
12-14 raw king prawns, shell removed
2 large handfuls baby spinach
1 large handful kale leaves
1 tbsp dark soy sauce
2 tsp honey
2 tbsp good quality crunchy peanut butter

Method:

Heat a little olive oil in a wide, shallow pan or wok. Add the onion, garlic and chilli. Season with salt and cook for 4-5 mins, or until the onion has softened. Add the prawns, spinach and kale. Continue to cook until the prawns are cooked through and the greens have softened slightly. Add the soy sauce, honey and peanut butter. Stir well. Serve immediately.

Tip: you can use other greens eg broccoli florets, shredded spring greens or sliced courgette.

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