Lemon, Garlic & Tamari King Prawns with Rice

Serving size

1 person 2 people 4 people

Ingredients

2 tsp cornflour
80g brown rice

(brown rice (100%))
80g mangetout
1 courgette
1 tbsp tamari (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
1 unwaxed lemon
200g raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
1 carrot
2 garlic clove
1 onion

Allergens

Contains: Crustaceans, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	460Kcal
	383kJ	1924kJ
Fat	3.4g	17g
of which saturates	0.5g	2.6g
Carbohydrates	11g	53g
of which sugars	3.0g	15g
Protein	5.0g	25g
Salt	0.38g	1.9g
Fibre	1.5g	7.6g

Ingredients

1 carrot (use half)
80g mangetout (use half)
100g raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
2 garlic clove
1 tbsp tamari (use half) (Soya)

(Water, Soybeans, Salt, Spirit Vinegar)
80g brown rice (use half)

(brown rice (100%))
2 tsp cornflour (use half)
1 onion (use half)
1 unwaxed lemon (use half)
1 courgette (use half)

Allergens

Contains: Crustaceans, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	465Kcal
	384kJ	1946kJ
Fat	3.4g	17g
of which saturates	0.5g	2.6g
Carbohydrates	11g	54g
of which sugars	3.0g	15g
Protein	5.0g	25g
Salt	0.38g	1.9g
Fibre	1.5g	7.7g

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Prep in 10 High protein 4 of 5 a day Low sat fat

Lemon, Garlic & Tamari King Prawns with Rice

Prep time: 0 mins

Total time: 30 mins

Cuisine: Asian

Food group: Shellfish

This dish packs all the flavour and goodness you're looking for. Sizzle sustainably caught king prawns in a tamari-lemon sauce with a bounty of crunchy veg. Pair with nutty brown rice to soak up all the flavour.

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.

Boil a kettle. Heat a small saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
Thinly slice the onion and garlic. Cut the carrot into 1/2cm-thick discs (peel optional). Halve the mangetout lengthways. Thinly slice the courgette into half-moons.
Heat a medium frying pan with 2 tbsp oil on medium-high heat. Add the vegetables and garlic and cook for 5 mins, until soft. Then, add the prawns and cook for 5 mins, until pink and cooked through. Season with sea salt and black pepper.
Make the sauce; mix the cornflour in a small bowl with the tamari and juice from the lemon. Add the sauce to the pan, stir and cook for 2-3 mins, until the sauce thickens.
Serve the lemon, garlic and tamari prawns alongside the rice.