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
-
500g steamed brown basmati rice(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
-
1 tbsp chilli paste(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 unwaxed lime
- 200g baby tomatoes
- 2 shallot
- 2 orange
- 240g green beans
- 1 handful of fresh coriander
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
-
4 tsp tamarind paste(tamarind paste, spirit vinegar, water, salt)
-
2 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 25g honey
-
400 x black tiger prawns (Crustaceans)(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
Allergens
Contains:
Peanuts, Soya, Crustaceans
May Contain:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 483Kcal |
| 382kJ | 2021kJ | |
| Fat | 3.3g | 17g |
| of which saturates | 0.5g | 2.6g |
| Carbohydrates | 9g | 49g |
| of which sugars | 3.3g | 18g |
| Protein | 6.3g | 33g |
| Salt | 0.3g | 1.6g |
| Fibre | 1.8g | 9.3g |
High protein
New
7 plants
Low sat fat
Tamarind Tiger Prawns with Thai-style Crispy Rice Salad
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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 oil, a pinch of salt and pepper. Mix well to coat the grains, then spread out into one layer. Bake for 22-25 mins, stirring halfway, until crispy
- Zest half the lime, then cut into 6 wedges
- Add the whole tomatoes to the baking dish with the lime zest, 1/2 tbsp oil and a pinch of 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 and peanuts
- Add the shallot to the large bowl with the juice of 2 lime wedges and a pinch of salt. Set aside to pickle
Char the beans & make the dressing
- Heat the large frying pan with 1 tsp 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
- Meanwhile, in the small bowl, combine the tamarind paste, tamari, honey, the juice of 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 oil on high heat. Once hot, add the prawns and cook for 6 mins
- Add half of 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, remaining dressing, half the peanuts, the coriander 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 into bowls and top with the tamarind prawns. Drizzle over any remaining sauce from the pan, then scatter with the remaining peanuts. Serve with any remaining lime wedges
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