Diabetic-Friendly Dinners - Warm Prawn Balls Salad

Warm Prawn Balls Salad

By The Weekly  

March 8, 2018

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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. 

  • Prep: 35 mins
  • Cook: 15 mins
  • Yields: 4 Servings


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


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