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Baked chicken liver paté with clementines

30 minutes

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Easy to wok veggies with seared Asian prawn skewers

20 minutes

Easy to wok veggies with seared Asian prawn skewers

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 T canola oil
500 g prawns, thawed
½ cup Woolworths Easy to Wok teriyaki sauce
500 g Woolworths Easy to Wok Crisp and Crunchy stir-fry
Basmati rice, cooked, for serving
Sea salt and freshly ground black pepper, to taste
Sesame seeds, to garnish

Method

Heat 1 T canola 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 rice and vegetables.

Sprinkle with sesame seeds and season to taste. Spoon over any remaining sauce.

Discover more cheat's dishes here.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Baked chicken liver paté with clementines

Coconut-dressed cauli-rice winter salad

Pettole (spinach-and-cauliflower fritters) with pomodoro sauce

Caprese salad

Rustic chicken pie

Crudo with pangrattato

Butternut pansotti in lemon butter sauce

Asian-style rotisserie chicken salad

Basic gnocco fritto

Chicken schnitzel with mushroom sauce

White cheese soufflé with trout

Easy to wok veggies with seared Asian prawn skewers

Easy to wok veggies with seared Asian prawn skewers

Ingredients

Method