Satay prawns with salad and pitta bread
Buy wholemeal pitta bread and keep it in the freezer, that way, you can take one out when you need it and pop it straight into the toaster!
(Serves 4)
Recipe:
2 tbsp crunchy peanut butter1 tsp soy sauce1 tbsp dark brown sugar2 garlic cloves, peeled and crushed2 tsp mild curry powder1 tsp Chinese five-spice powder340g large cooked and peeled prawns1 tbsp extra virgin olive oil1 onion, peeled and sliced100g mangetout (or frozen peas, defrosted)100g baby sweetcorn, sliced200g beansproutsSalad and pitta bread strips, to serve
Method:
In a large bowl, combine the peanut butter, soy sauce, sugar, garlic, curry powder and five-spice powder, then add the prawns and stir to combine
Heat the olive oil in a large non-stick frying pan over a high heat, then add the onion and cook for 3–4 minutes, stirring, until it starts to soften
Now add the mangetoutand sweetcorn, with a tablespoon of water, and continue stir-frying for afurther couple of minutes. Add the prawn mixture and beansprouts and cook for a further 2–3 minutes until all the ingredients are blended and piping hot.
Serve with a big fresh salad and toasted wholemeal pitta bread strips
From The Bikini Promise, by Sally Bee. Published by Kyle Books, priced £14.99Photography by Clare Winfield