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 Tiger Prawn & Black Rice Salad
Sustainably sourced tiger prawns are the star of this cold and colourful black rice salad. Marinate them with zingy ginger and garlic, then sizzle till tender and juicy. Cubes of fresh mango add sweetness. A mint, tamari, chilli and lime dressing brings all the flavours together.
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 1 mango
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 4 spring onion
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 30g cashew nuts (Nuts)
- 2 pepper
- 1 tbsp sesame oil (Sesame)
- 1 handful of fresh mint
- 2 unwaxed lime
- 460g wholegrain black rice (whole grain black rice, water, rice oil, salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 508
Protein: 24g
Carbs: 56g
Fat: 21g
Cambodian Tiger Prawn & Black Rice Salad
Sustainably sourced tiger prawns are the star of this cold and colourful black rice salad. Marinate them with zingy ginger and garlic, then sizzle till tender and juicy. Cubes of fresh mango add sweetness. A mint, tamari, chilli and lime dressing brings all the flavours together.
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Cooking Instructions
- Place the prawns in a bowl, toss with the ginger & garlic paste and a pinch of sea salt, then leave to marinate. Finely slice the spring onions. Dice the mango into 1cm cubes. Thinly slice the peppers. Roughly chop the cashews.
- Heat a large frying pan with 1 tbsp oil on high heat. Once the pan is hot, add the cashews. Toast for 2-3 mins, tossing regularly, until golden brown. Season with sea salt, then transfer to a bowl and set aside.
- Keep the frying pan on medium-high heat. Add 1 tbsp oil and the prawns. 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.
- Meanwhile, make the dressing; pick the mint leaves from the stalks and roughly chop. Zest 1 lime. Place the mint and lime zest in a small bowl and mix with the sesame oil, tamari, juice from both limes (to taste), chilli paste (to taste) and a pinch of sea salt.
- Add the rice to the frying pan and break it up with a wooden spoon. Cook for a further 2-3 mins, until the rice is piping hot, then add the mango, pepper and dressing. Stir everything together, then remove from the heat.
- Serve the prawn & rice salad on plates, then scatter over the toasted cashews and spring onion.
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