Satay Prawns with Garlic Snakebeans
500g fresh medium prawns, peeled, deveined, tails left intact.
125ml (1/2 cup) Satay marinade
1 tablespoon vegetable oil
1 teaspoon freshly crushed garlic
1 bunch snakebeans, cut into 10cm lengths
2 green onions (shallots), sliced thinly on the diagonal
Place prawns into a bowl and coat in satay marinade. Cover and refrigerate for at least 20 minutes to marinate. Heat half the oil in a wok over a high heat and add prawns. Cook, stir-frying for 3-5 minutes or until just tender and crisp. Remove and keep warm. Reheat the same wok and add remaining oil. Add garlic and snakebeans and stir-fry for 1-2 minutes. Remove from heat and toss through green onion. Place snakebean mixture on a plate and top with prawns. Serve immediately. Serves 2 as a main, 4 as entree.