A hearty Asian salad with moreish prawn balls and crunchy veggies, this diabetic-friendly dish goes great with rice and porridge.
- 450 g potatoes, peeled, chunks
- 450 g green king prawns, peeled, deveined, very finely chopped
- ⅓ cup quinoa flakes
- ¼ cup chopped coriander leaves
- 3 tsps Thai red curry paste
- 1 tsp lime juice
- 1 tbsp canola oil
- 1 cup coriander leaves
- 1 cup mint leaves
- 1 cup bean sprouts
- 1 Japanese cucumber, seeded, sliced
- 250 g punnet cherry tomatoes, halved
- 6 radishes, trimmed, sliced
- 1 red onion, thinly sliced
- 2 tbsps sweet chilli sauce
- 2 tbsps lime juice
- 2 tsps fish sauce
In a saucepan of boiling water, cook potatoes 12 to 15 mins until tender. Drain, cool and mash. Transfer to a large bowl.
Add prawn meat, quinoa flakes, coriander, paste and lime juice to potatoes, mixing well. Form heaped tbsps mixture into balls. Arrange on a lined tray and chill.
ASIAN SALAD In a large bowl, toss herbs, sprouts, cucumber, tomatoes, radish and onion together. In a jug, whisk remaining ingredients together. Set aside.
In a large frying pan, heat oil on medium. Pan-fry prawn balls in three batches, 3 to 4 mins each, turning, until cooked through. Drain on paper towel.
When ready to serve, toss balls through salad with dressing.
TIP: Chop the prawns finely – this helps the prawn ball stick together.
Recipe & Photo: Rob Shaw/BauerSyndication.com.au