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June 10, 2021
1 min read
BiGG Coconut Satay Seasoning350g cooked rice1 small onion, diced1 medium carrot, sliced2 garlic cloves, grated1 tablespoon soy sauce1 teaspoon sesame oil1 egg100g prawns raw, chopped50g frozen peas50g pineapple, dicedMETHOD
In a hot wok add sesame oil and fry your rice in batches, transferring to a mixing bowl when finished
Cook prawns in the wok for 1 minute, add in your grated garlic and cook for another 30 seconds then transfer to the same mixing bowl.
Stir Fry the onion and carrot for 2-3 minutes until tender, create a well in the middle of the ingredients and scramble your egg.
Add all the contents of the mixing bowl into your wok and toss through the frozen peas and pineapple for 2-3 minutes until hot and well combined.
If you’re feeling fancy, serve in a hollowed out pineapple, halved lengthways and finish the dish with BiGG Coconut Satay.
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