4 Servings
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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

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