1In a saucepan of boiling water, cook potatoes 12 to 15 mins until tender. Drain, cool and mash. Transfer to a large bowl.
2Add 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.
3ASIAN SALAD In a large bowl, toss herbs, sprouts, cucumber, tomatoes, radish and onion together. In a jug, whisk remaining ingredients together. Set aside.
4In 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.
5When 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