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
- 40g rocket
- 190g Tomatoes Baby Seasonal Mix
-
500g steamed brown basmati rice
-
1 tbsp chilli paste
- 1 unwaxed lime
- 2 shallot
- 2 orange
- 240g green beans
- 1 handful of fresh coriander
-
4 tsp tamarind paste
-
2 tbsp tamari (Soya)
- 25g honey
-
400 x black tiger prawns (Crustaceans)
Soya, Crustaceans
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 96Kcal | 422Kcal |
| 400kJ | 1766kJ | |
| Fat | 3.0g | 13g |
| of which saturates | 0.5g | 2.0g |
| Carbohydrates | 11g | 46g |
| of which sugars | 3.5g | 15g |
| Protein | 7.2g | 32g |
| Salt | 0.35g | 1.5g |
| Fibre | 1.9g | 8.5g |
Tamarind Tiger Prawns with Thai-style Crispy Rice Salad, Coriander & Orange
Buttery responsibly-sourced tiger prawns are sizzled in a sticky tamarind honey sauce. Dish 'em up on top of a vibrant Thai-style crispy rice salad, starring brown basmati rice, sweet tomatoes, zesty orange chunks and peppery rocket.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small baking dish, a large bowl, a small bowl, a sieve & a grater
Get started
- Add the rice to the lined baking tray with half the chilli paste (use less for less heat), 1/2 tbsp olive oil and a pinch of salt and pepper. Mix well to coat, then spread out the rice into one layer. Bake for 16-18 mins, stirring halfway, until crispy
- Meanwhile, zest half the lime, then cut into 6 wedges
- Add the whole tomatoes to the small baking dish with the lime zest, 1/2 tbsp olive oil, salt and pepper. Roast for 13-15 mins, until soft. Allow to cool for a few mins
Do the prep
- Peel the shallots, keeping them whole, then thinly slice into rings. Peel the oranges (including the pith) and dice into 1cm chunks. Trim and halve the green beans. Roughly chop the coriander
- Add the shallot to the large bowl with the juice from 2 lime wedges and a pinch of salt. Set aside to pickle
Char the green beans & make the dressing
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the green beans and cook for 3-4 mins, until starting to char. Add 1 tbsp water and steam for 2-3 mins, until softened. Season with salt and pepper, then add to the large bowl
- In the small bowl, combine the tamarind paste, tamari, honey, the juice from 1 lime wedge and the remaining chilli paste (use less for less heat)
Fry the prawns & bring it together
- Drain the prawns. Reheat the frying pan with 1 tsp olive oil on high heat. Once hot, add the prawns and cook for 6 mins
- Add half the dressing to the prawns and cook for a further 2 mins, until pink and cooked through
- When ready, add the crispy rice, tomatoes, orange, coriander, remaining dressing, rocket and 1 tbsp olive oil to the large bowl and toss gently. Season to taste with salt, pepper and more lime juice if needed
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the rice salad onto plates and top with the tamarind prawns. Drizzle over any remaining sauce from the pan. Serve with the remaining lime wedges
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