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 Honey Tiger Prawns with Sesame Potatoes & Veg
An easy, Asian-inspired dinner. Flash-fry sustainably sourced tiger prawns with sticky honey, tamari, ginger and garlic. Toss with sesame-roasted potatoes, sizzling green beans and pak choi. Top with roasted peanuts for crispy crunch.
Prep in 10
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 pak choi
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp cornflour
- 2 carrot
- 4 large potatoes
- 4 tsp sesame seeds (Sesame)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 240g green beans
- 50g honey
Nutritional Information
Calories: 522
Protein: 26g
Carbs: 62g
Fat: 18g
Sticky Honey Tiger Prawns with Sesame Potatoes & Veg
An easy, Asian-inspired dinner. Flash-fry sustainably sourced tiger prawns with sticky honey, tamari, ginger and garlic. Toss with sesame-roasted potatoes, sizzling green beans and pak choi. Top with roasted peanuts for crispy crunch.
Cook time:
30 mins
Cuisine:
Asian
Food group:
Shellfish
Allergens: Soya, Sesame, Peanuts, Crustaceans
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the potatoes into 2cm cubes. Cut the carrots into 1/2cm thick half-moons (peel optional). Spread out on 1-2 lined baking trays and toss with 2 tbsp oil, the sesame seeds, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
- Make the sauce; in a small bowl, combine the honey, ginger & garlic paste, tamari and cornflour. Stir until smooth.
- Cut the pak choi into bite-sized pieces. Trim and cut the green beans into thirds. Heat a medium frying pan with 2 tsp oil on medium heat. Add the green beans and pak choi, then cook for 4-5 mins until softening. Pour over half the sauce and cook for 1 min, until thickened. Add a splash of water if necessary. Remove from the pan and set aside.
- Reheat the frying pan with 1 tsp oil on medium-high heat. Add the prawns and cook for 6-8 mins, until pink and cooked through. Add the remaining sauce in the final minute and cook until thickened.
- Add the pak choi, green beans and prawns to the cooked potatoes and toss to combine. Serve in bowls. Pour over any leftover sauce and scatter the peanuts on top.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.