- 200g prawns, roughly chopped
- 1 spring onion, finely chopped
- 4 cloves of garlic, finely diced
- 1cm piece of ginger, finely diced
- 1/2 red chilli, finely chopped (leave in seeds for extra heat)
- 1/2 tsp sugar
- 1/2 tsp fish sauce
- 1/2 tsp soy sauce
- 1/2 C bean sprouts
- 1/2 carrot, grated
- 1 bunch of fresh herbs, roughly chopped (coriander, mint, chives)
- 8 sheets spring roll pastry (23x23cm sheets)
- 2T olive oil
- 200g pork tenderloin, finely sliced
- 20g peanut butter
- 50mL low sodium chicken stock
- 100mL light coconut milk
- 1tsp dark soy sauce
- Salt to taste
For the spring rolls, add prawns to a bowl and combine together with spring onion, garlic, ginger, chilli, sugar, fish sauce, and soy sauce. Mix through bean sprouts, carrot, and herbs.
Add prawn mixture to the pastry just below the center. Fold up the wrappers with the mixture inside, seal shut with some water dabbed on the corner to help it stick (use the image below as a guide on how to fold the wrappers). Refrigerate as you go and chill for an hour or overnight.
Heat a non-stick pan over medium heat and add oiI. Add chilled spring rolls to hot oil and fry for 2-3 minutes each side until golden. You may need to do this in batches to avoid over crowding the pan.
For the skewers, preheat BBQ or oven on high. Place pork evenly on soaked bamboo skewers and season with salt & pepper.
Heat remaining ingredients in a small pot and whisk gently to combine. Baste sauce over pork skewers then place on the grill. Turn skewers every 3-5mins basting each time until pork is fully cooked.
Serve on the side of the spring rolls with the remaining satay sauce.
Per serve – 650 calories, carbs 46g, protein 49g, fat 29g