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.
Serving size
Ingredients
Ingredients
- 2 tbsp red wine vinegar
- 1 onion
- 4 large potatoes
- 240g green beans
- 20g ground almonds (Nuts)
-
1 tbsp Dijon mustard (Mustard)(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tbsp smoked paprika
- 160g baby spinach
-
400g raw peeled black tiger prawns (Crustaceans)(Tiger prawns (99%), salt)
-
2 tbsp nutritional yeast(Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 handful of fresh flat-leaf parsley
Allergens
Contains:
Nuts, Mustard, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 94Kcal | 486Kcal |
| 393kJ | 2031kJ | |
| Fat | 3.7g | 19g |
| of which saturates | 0.5g | 2.7g |
| Carbohydrates | 9g | 48g |
| of which sugars | 1.3g | 6.8g |
| Protein | 5.2g | 27g |
| Salt | 0.17g | 0.9g |
| Fibre | 1.9g | 9.9g |
Prep in 10
High protein
5 plants
Low sat fat
Tiger Prawn Gratin with Fries & Green Beans
There's simply no better way to celebrate sustainably sourced tiger prawns than with a creamy gratin. Bake with almond yoghurt, smoky paprika and punchy mustard. Vitamin-dense green beans with zingy pickled shallots make a vibrant side. And who can complain about the crispy fries?
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes into thin fries (peel optional). Place onto 1-2 lined baking trays and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
- Make the quick pickled onion; finely dice the onion and place into a small bowl with the vinegar and a pinch of sea salt. Leave to pickle.
- Heat a medium frying pan on medium-high heat. Add the spinach and a splash of water and cook for 1-2 mins, until wilted. Set aside to cool. Finely chop the parsley. Mix the yoghurt, nutritional yeast, mustard, half the paprika and half the parsley in a bowl. Once cooled, squeeze out any excess liquid from the spinach and add to the bowl. Season with sea salt and black pepper and mix.
- Reheat the pan with 1/2 tbsp oil on medium-high heat. Add the prawns, season with sea salt and cook for 2-3 mins, until almost cooked. Transfer to a small baking dish. Spread the yoghurt mixture over the top. Scatter over the ground almonds. Season with sea salt and black pepper and drizzle with 1/2 tbsp oil.
- Once cooked, remove the fries from the oven. Preheat the oven grill to medium-high. Transfer the prawns to the oven and grill for 6-8 mins, until the almonds are golden brown and the prawns are cooked (keep an eye on the dish to prevent burning).
- Trim the green beans. Wipe the frying pan and reheat with 1/2 tbsp oil on high heat. Add the green beans and cook for 3-4 mins, until cooked.
- Serve the green beans, fries and tiger prawn gratin on plates. Scatter the pickled onion over the veg. Garnish with the remaining parsley and paprika.
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