Vietnamese-style Tiger Prawn Stew with Brown Rice, Mangetout & Lemongrass

Serving size

1 person 2 people 4 people

Ingredients

100g rice (brown)

(100% Brown Rice)
10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
1 fresh lemongrass stalk
2 tbsp tomato purée
15ml hot honey

(honey, chilli extract)
15g creamed coconut
4cm fresh ginger
1 carrot
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 shallot
1 handful of fresh coriander
80g mangetout
200g black tiger prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	470Kcal
	362kJ	1968kJ
Fat	2.0g	11g
of which saturates	0.9g	4.9g
Carbohydrates	12g	63g
of which sugars	3.0g	16g
Protein	5.9g	32g
Salt	0.22g	1.2g
Fibre	1.8g	9.9g

Ingredients

100g rice (brown) (use half)

(100% Brown Rice)
10g veg stock powder (use half)

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
100g black tiger prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
4cm fresh ginger (use half)
1 fresh lemongrass stalk (use half)
80g mangetout (use half)
1 handful of fresh coriander (use half)
1 carrot (use half)
15g creamed coconut (use half)
2 tsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
15ml hot honey (use half)

(honey, chilli extract)
2 tbsp tomato purée (use half)
1 shallot (use half)

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	87Kcal	470Kcal
	362kJ	1968kJ
Fat	2.0g	11g
of which saturates	0.9g	4.9g
Carbohydrates	12g	63g
of which sugars	3.0g	16g
Protein	5.9g	32g
Salt	0.22g	1.2g
Fibre	1.8g	9.9g

Back

High protein 1/3 daily fibre 6 plants Low sat fat Balanced

Vietnamese-style Tiger Prawn Stew with Brown Rice, Mangetout & Lemongrass

Prep time: 15 mins

Total time: 30 mins

Cuisine: Vietnamese

Food group: Shellfish

Inspired by bo kho, a traditional southern Vietnamese stew. Think responsibly-sourced jumbo tiger prawns, fragrant lemongrass, curry powder and plenty of ginger. Add mangetout for your greens and scatter with coriander for freshness.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a large frying pan, a measuring jug & a sieve

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain

Prep time

Meanwhile, thinly slice the shallot. Cut the carrot into 1/2cm half-moons. Roughly chop the coriander. Finely grate the ginger. Use the back of a knife to bruise the length of the lemongrass
Dissolve the creamed coconut and stock in the jug with 200ml boiling water (100ml for 1 person)

Simmer simmer

Heat the large frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the carrot, shallot and lemongrass and cook for 3-4 mins, until the veg begins to soften
Add the ginger, tomato puree and curry powder and cook for 1-2 mins, until fragrant
Drain the prawns, then stir into the pan along with the honey and coconut mixture. Bring to the boil, then simmer for 10 mins, until the prawns are pink and cooked through, and the sauce has thickened
In the final 3 mins of cooking, add the mangetout and cook until tender

Plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
Add half the coriander. Season with salt and pepper to taste. Remove the lemongrass
Share the stew between bowls, with the rice alongside. Top with the remaining coriander