Warm prawn cake salad with sweet chilli dressing

This recipe sees homemade prawn cakes tossed through a punchy Asian salad to create a diabetic-friendly meal that's tasty enough for the whole family to enjoy. Plus, it's ready in under an hour

By Jennene Plummer
  • 35 mins preparation
  • 15 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 450 gram potatoes, peeled, cut into chunks
  • 450 gram prawns, peeled, deveined, very finely chopped
  • 1/3 cup quinoa flakes
  • 1/4 cup coriander leaves, chopped
  • 3 teaspoon Thai red curry paste
  • 1 teaspoon lime juice
  • 1 tablespoon canola oil
Asian salad
  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1 cup bean sprouts
  • 1 Lebanese cucumber, seeded, sliced
  • 6 radishes, trimmed, sliced
  • 250 gram punnet cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 2 tablespoon sweet chilli sauce
  • 2 tablespoon lime juice
  • 2 teaspoon fish sauce


  • 1
    In a saucepan of boiling water, cook potatoes for 12-15 minutes until tender. Drain, cool and mash. Transfer to a large bowl.
  • 2
    Add prawn meat, quinoa flakes, coriander, paste and lime juice to potatoes, mixing well. Form heaped tablespoons of mixture into balls. Arrange on a lined tray and chill.
  • 3
    For the Asian salad: In a large bowl, toss herbs, sprouts, cucumber, radish, tomatoes and onion together. In a jug, whisk remaining ingredients together. Set aside.
  • 4
    In a large frying pan, heat oil on medium. Pan-fry prawn balls in three batches for 3-4 minutes each, turning, until cooked through. Drain on a paper towel.
  • 5
    When ready to serve, toss balls through salad with dressing.


  • This diabetic-friendly recipe uses low-GI foods (grains, pulses and noodles), 50g carbs or less, 10g fat or less (no more than 5g saturated fat) and less than 800mg sodium. It's around 2000kJ for a main meal.