Spicy Thai Satay Prawn Stir Fry

Start by preparing all the vegetables – slice the bell peppers, cut the broccoli into bite-size florets, and snap the peas. In my experience, prepping all ingredients beforehand always leads to a smoother cooking process.

Heat the olive oil in a large wok over medium heat. Swirl the oil around for it to coat the wok evenly. This will prevent the ingredients from sticking to the pan.

Add in the prawns and stir fry until they turn pink. Make sure not to overload the wok, as overcrowding might result in unevenly cooked prawns. Remove and set them aside.

In the same wok, add the vegetables. Start with the ones that take a longer cooking time first such as broccoli and carrots. Once they are slightly tender, add in the peppers and snap peas.

Return the cooked prawns to the wok and sprinkle some salt and pepper to taste. Mixing the prawns with the vegetables ensures even distribution of flavors.

Finally, add the satay sauce and stir well to coat all the ingredients. Be thorough with your stirring to ensure the satay sauce embraces every bit of the prawns and vegetables.

Garnish with freshly sliced chilies for an additional punch if desired and serve hot.