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.
Thai-style prawn & potato salad
The perfect dish for a sunny day (or a rainy one, for that matter!), this warm salad zings with flavour. Sizzled prawns and spring onions join cucumber, onions, red peppers and potatoes in a fragrant Thai green dressing, finished with a sprinkle of coriander.
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 1 unwaxed lime
- 1 midi cucumber
- 200g prawns (Crustaceans)
- 400g potatoes
- 1 onion
- 1 pepper
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 3 spring onion
- 80g baby corn
- 1 handful of fresh coriander
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
- 3 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
Nutritional Information
Calories: 389
Protein: 30g
Carbs: 60g
Fat: 2.6g
Ingredients
- 800g potatoes
- 2 onion
- 2 pepper
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 6 tbsp green thai curry paste (Garlic Puree, Lemongrass, Coriander, Ginger Puree, Green Chilli, Galangal, Shallots, Water, Salt, Lime Leaves, Basil, Ground Coriander, Ground Cumin, Turmeric,Citric Acid E330.)
- 2 unwaxed lime
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 cucumber
- 6 spring onion
- 160g baby corn
- 1 handful of fresh coriander
- 400g prawns (Crustaceans)
- 4 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 388
Protein: 29g
Carbs: 60g
Fat: 2.4g
Thai-style prawn & potato salad
The perfect dish for a sunny day (or a rainy one, for that matter!), this warm salad zings with flavour. Sizzled prawns and spring onions join cucumber, onions, red peppers and potatoes in a fragrant Thai green dressing, finished with a sprinkle of coriander.
Cook time:
40 mins
Cuisine:
Asian
Food group:
Shellfish
Allergens: Crustaceans, Milk, Soya
Cooking Instructions
Before you start
- 1x baking tray lined with baking paper
- 1x large mixing bowl
- 1x non-stick frying pan
Prep the potatoes & veg
- Heat your oven to 230ºC/fan 210ºC/gas 8/air fryer 200ºC.
- Cut the potatoes into 2cm cubes. Peel the onions and cut each into 8 wedges, then deseed the peppers and dice into 1cm squares.
- Put them all on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and lightly season. Roast for 25-30 mins (air-fry for 18-20 mins).
Dressing to impress!
- Meanwhile, in a large bowl, stir together the yogurt, miso paste and three-quarters of the green Thai paste.
- Squeeze in the juice from half the lime and cut the rest into wedges.
- Add 2-3 tbsp water (3-4 tbsp for 4 portions) and stir well.
Sort your salad ingredients
- Dice the cucumber into 1cm chunks, then thinly slice the spring onions.
- Add the cucumber and three-quarters of the spring onions to the dressing.
Cook the prawns
- Slice the baby corn into thin rounds, then finely chop the coriander.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Cook the corn and prawns for 3-4 mins until the prawns are pink and cooked through.
- Add the lemongrass purée and remaining Thai paste and cook for 2 mins, adding a splash of water if it begins to stick.
Bring it all together
- Add the roasted potatoes and veg to the dressing, and stir well.
- Stir the coriander into the prawns and corn, then spoon them onto the potato salad. Sprinkle over the remaining spring onions and serve with the lime wedges.