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.
Sticky King Prawns with Rainbow Quinoa & Smashed Cucumber Salad
Buttery king prawns are glazed in sticky honey and fiery gochujang in this vibrant stir-fry. Dish up alongside fragrant ginger quinoa, studded with bright purple cabbage and chunky edamame. A refreshing smashed cucumber salad brings the perfect lift. Delish!
Prep in 10
High protein
1/3 daily fibre
New
6 plants
Low sat fat
Serving size
Ingredients
- 500g wholegrain quinoa (Cooked wholegrain quinoa (Water, Wholegrain Quinoa), Sunflower Oil, Salt)
- 4 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 400 x king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 100g edamame beans (Soya)
- 2 tsp sesame seeds (Sesame)
- 30ml hot honey (honey, chilli extract)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 160g mangetout
- 1 red cabbage
- 1 unwaxed lime
- 1 cucumber
Nutritional Information
Calories: 510
Protein: 31g
Carbs: 51g
Fat: 19g
Sticky King Prawns with Rainbow Quinoa & Smashed Cucumber Salad
Buttery king prawns are glazed in sticky honey and fiery gochujang in this vibrant stir-fry. Dish up alongside fragrant ginger quinoa, studded with bright purple cabbage and chunky edamame. A refreshing smashed cucumber salad brings the perfect lift. Delish!
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a medium bowl, a small bowl, a sieve & a rolling pin
Make the smashed cucumber salad
- Using a rolling pin, bash the cucumber and cut into 3cm chunks. Halve the lime
- In the medium bowl, combine the cucumber and squeeze in the juice from the lime. Season with salt and pepper
Prep the veg
- Trim and finely slice the cabbage. Halve the mangetout
- In the small bowl combine the gochujang, tamari, hot honey and sesame seeds. Mix well
Make the rainbow quinoa
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the cabbage and cook for 3-4 mins, until golden. Season with salt and pepper. Add 2 tbsp water and steam for 2-3 mins, until soft
- Add the edamame beans, ginger & garlic paste and quinoa and a splash of water to the pan and cook for 2-3 mins, until piping hot. Season with a pinch of salt
Sizzle time
- Drain the prawns. Heat the other large frying pan with 1 tbsp oil on high heat. Once hot, add the prawns and cook for 3 mins, add the mangetout and cook for a further 3 mins, until the prawns are pink and cooked through. Add the gochujang sauce and cook for a further 2 mins until the sauce has thickened
Plate up
- Serve the rainbow quinoa into bowls, topped with the gochujang prawns. Serve the smashed cucumber alongside
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