The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cambodian-style Tiger Prawn & Black Rice Salad
Responsibly-sourced tiger prawns are the star of this colourful rice salad. Marinate them with zingy ginger and garlic, then sizzle till juicy. Cubes of fresh mango add sweetness, cashews add crunch. A mint, chilli and lime dressing brings all the flavours together.
6 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh mint (use half)
- 230g wholegrain black rice (use half) (whole grain black rice, water, rice oil, salt)
- 90g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 spring onion (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 mango (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 pepper (use half)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime (use half)
- 20g cashew nuts (use half) (Nuts)
- 1 tbsp sesame oil (use half) (Sesame)
Nutritional Information
Calories: 586
Protein: 26g
Carbs: 62g
Fat: 26g
Ingredients
- 1 handful of fresh mint
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 tbsp sesame oil (Sesame)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 unwaxed lime
- 1 mango
- 20g cashew nuts (Nuts)
- 1 spring onion
- 1 pepper
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 230g wholegrain black rice (whole grain black rice, water, rice oil, salt)
Nutritional Information
Calories: 586
Protein: 26g
Carbs: 62g
Fat: 26g
Cambodian-style Tiger Prawn & Black Rice Salad
Responsibly-sourced tiger prawns are the star of this colourful rice salad. Marinate them with zingy ginger and garlic, then sizzle till juicy. Cubes of fresh mango add sweetness, cashews add crunch. A mint, chilli and lime dressing brings all the flavours together.
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Cooking Instructions
- Heat a large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a pinch of sea salt and 50ml water (25ml for 1 person). Cook for 2-3 mins until piping hot, then place in a large mixing bowl and set aside to cool down.
- Place the prawns in a bowl and marinate with the ginger & garlic paste and a pinch of sea salt. Dice the mango into 1cm cubes. Thinly slice the pepper. Finely slice the spring onion.
- Make the dressing; pick the mint leaves from the stalks and roughly chop. Zest half the lime. Place both in a small bowl and mix with the sesame oil, tamari, juice from the lime, chilli paste (to taste) and a pinch of sea salt.
- Roughly chop the cashews. Reheat the frying pan with 1/2 tbsp oil on high heat. Once hot, add the cashews and toast for 2-3 mins, tossing regularly until golden brown. Season with sea salt, then remove from the pan and set aside.
- Keep the pan on high heat and add 1/2 tbsp oil. Add the marinated prawns and cook for 3-4 mins, until pink and cooked through. Check your prawns are cooked through; they should be opaque, firm and steaming hot. Cook for longer if necessary.
- Finally, add the mango, peppers, dressing, cooked prawns and any cooking juices to the rice bowl. Gently mix to combine. Serve on plates, topped with the toasted cashews and spring onions.
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