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.
Vietnamese-style King Prawn Salad with Ginger Dressing
A refreshing salad with a Vietnamese-inspired twist. Think fluffy quinoa, crunchy sliced cabbage and vibrant pepper. Tender responsibly-sourced jumbo king prawns. A punchy dressing of ginger, tamari and honey ties all the flavours together. Perfect for a hot summer's day!
High protein
9 plants
Low sat fat
Serving size
Ingredients
- 160g quinoa (Quinoa 100%)
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 3 carrot
- 2 pepper
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 handful of fresh mint
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 red cabbage
- 40g mixed salad leaves
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 25g honey
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 unwaxed lime
Nutritional Information
Calories: 437
Protein: 26g
Carbs: 46g
Fat: 17g
Vietnamese-style King Prawn Salad with Ginger Dressing
A refreshing salad with a Vietnamese-inspired twist. Think fluffy quinoa, crunchy sliced cabbage and vibrant pepper. Tender responsibly-sourced jumbo king prawns. A punchy dressing of ginger, tamari and honey ties all the flavours together. Perfect for a hot summer's day!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment pepper
- Bring a large saucepan filled with salted water to a boil
- Pull out a large bowl, a sieve & a grater
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked. Drain, then rinse under cold water to cool
Oven time
- Thinly slice the peppers, then add to the lined baking tray and drizzle with 2 tbsp oil. Roast for 10 mins
- After 10 mins, add the prawns to the pepper tray and coat with half the chilli paste, half the tamari and 2 tsp oil
- Roast for another 10 mins, until pink and cooked through
Assemble the salad
- Trim and thinly slice the cabbage. Coarsely grate the carrots. Pick the mint from the stalks and roughly chop (save some for garnish). Zest and quarter the lime
- Place all the prepared veg in the large bowl with the chopped mint, cooked quinoa, salad leaves and lime zest. Mix through the ginger & garlic paste, honey, remaining tamari and remaining chilli paste
Finish & plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the salad into bowls, topped with the prawns and roasted pepper. Garnish with the peanuts and mint leaves sprinkled on top. Serve the lime wedges alongside
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