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.
Tandoori Tiger Prawn Skewers with Mango Rice Salad
Coat sustainably sourced tiger prawns in a bright marinade of curry powder and yoghurt. Sizzle till perfectly cooked and tender, then serve over a black rice salad flecked with juicy mango. A summery dish to add more sunshine to your day.
Prep in 10
High protein
6 plants
Serving size
Ingredients
- 1 onion
- 1 chilli
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 160g baby spinach
- 8 skewers
- 200g black rice (black rice (100%))
- 1 handful of fresh coriander
- 25g honey
- 1 tbsp tandoori spice blend (Turmeric, Coriander, Smoked Paprika, Cumin, Ginger)
- 2 unwaxed lime
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 mango
Nutritional Information
Calories: 443
Protein: 25g
Carbs: 44g
Fat: 18g
Tandoori Tiger Prawn Skewers with Mango Rice Salad
Coat sustainably sourced tiger prawns in a bright marinade of curry powder and yoghurt. Sizzle till perfectly cooked and tender, then serve over a black rice salad flecked with juicy mango. A summery dish to add more sunshine to your day.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain and rinse under cold water.
- To a bowl, add the yoghurt, tandoori spice, curry powder and a good pinch of sea salt. Stir well then add the prawns and 1 tbsp oil. Leave to marinate. Preheat the grill on high heat.
- Zest 1 lime. Finely slice the onion. Finely dice the chilli (removing the seeds for less heat). Make the pickled onions; in a small bowl, mix the onion, chilli (to taste), honey, juice from both limes, a pinch of sea salt and 1/2 tbsp oil. Set aside to pickle.
- Thread the prawns onto skewers. Place on a foil-lined tray and grill for 10 mins, until pink and cooked through. Check your prawns are cooked through; they should be opaque, firm and steaming hot. Cook for longer if necessary.
- Meanwhile, make the rice salad; dice the mango into 1cm cubes. Roughly chop the coriander and spinach. In a large bowl mix the mango, spinach, cooked rice, lime zest, 1 tbsp olive oil, most of the coriander and the pickled onions. Toss and season with sea salt to taste.
- Serve the rice salad on plates and top with the prawn skewers. Sprinkle with the remaining coriander and pickled onions.
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