Easy to wok veggies with seared Asian prawn skewers
If you’re a lover of Asian or Thai foods that have a bit of a zing and zest, then this is one great recipe that has just what you’re looking for.
It is certainly one of my firm favourites, so enjoy.
- 3 T coconut oil
- 500 g prawns, thawed
- ½ cup teriyaki sauce
- 500 g Wok Crisp and Crunchy stir-fry
- Cauliflower rice, cooked, for serving
- Sea salt and freshly ground black pepper, to taste
- Sesame seeds, to garnish
Heat 1 T coconut oil in a pan over a high heat and pan-fry the prawns for 3 minutes on each side.
Pour in half the teriyaki sauce to coat the prawns and cook for 1 minute until sticky. Remove from the heat, place in a bowl and set aside.
Increase the heat and add the remaining oil to the pan. Stir-fry the vegetables until the spinach starts to wilt. Add the remaining teriyaki sauce and toss to coat.
Thread the prawns onto skewers and serve with the cauliflower rice and vegetables.
Sprinkle with sesame seeds and season to taste. Spoon over any remaining sauce.