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.
Bang Bang Tiger Prawn Bowl with Pickled Slaw
Juicy sustainably-sourced jumbo tiger prawns, sizzling away coated in a sweet 'n fiery bang bang sauce. Pickled vibrant carrot ribbons and crunchy cabbage for the tang. Veggie fried rice to soak up all that flavour. This one's a winner!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 3 garlic clove
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 200g brown rice (100% Brown Rice)
- 2 carrot
- 3 spring onion
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 red cabbage
- 2 pak choi
- 4cm fresh ginger
- 2 tbsp maple syrup (maple syrup(100%))
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 chilli
Nutritional Information
Calories: 386
Protein: 24g
Carbs: 57g
Fat: 7.0g
Bang Bang Tiger Prawn Bowl with Pickled Slaw
Juicy sustainably-sourced jumbo tiger prawns, sizzling away coated in a sweet 'n fiery bang bang sauce. Pickled vibrant carrot ribbons and crunchy cabbage for the tang. Veggie fried rice to soak up all that flavour. This one's a winner!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 large frying pans, a sieve, a peeler, a medium bowl, a small bowl & a grater
Get the rice on & make the slaw
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, trim and finely slice the cabbage. Peel the carrots into ribbons
- Place both into the medium bowl with the vinegar and a pinch of salt. Toss to combine, then set aside to pickle
Prep the veg
- Deseed and finely dice half the chilli, then finely slice the remaining. Finely grate the ginger and garlic
- Trim and thinly slice the pak choi. Thinly slice the spring onions, keeping the white and green parts separate
Fry the prawns
- Mix the chilli paste (to taste), tamari, maple syrup, diced chilli (to taste), garlic and half the ginger in the small bowl
- Heat a large frying pan with 2 tsp oil on high heat. Once hot, add the prawns and cook for 4 mins, until pink and cooked through. Season with pepper
- Reduce the heat to medium-high and add the sauce for the final 2 mins, until thickened, turning the prawns to coat
Make the fried rice
- Heat the other large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi, remaining ginger and the spring onion whites. Cook for 2-3 mins, until softened
- Add the cooked rice, a pinch of salt and a splash of water. Toss to combine and cook for 1-2 mins, until hot
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the bang bang prawns into bowls, with the slaw and fried rice alongside. Garnish with the sliced chilli (to taste) and spring onion greens
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