WARM PRAWN BALLS SALAD
Prep 35 mins | Cook 15 mins | Serves 4 | Per serve 330 kcal 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 ASIAN SALAD 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 1. In a saucepan of boiling water, cook potatoes 12 to 15 mins 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 tbsps mixture into balls. Arrange on a lined tray and chill. 3. ASIAN SALAD In a large bowl, toss herbs, sprouts, cucumber, tomatoes, radish 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, 3 to 4 mins each, turning, until cooked through. Drain on paper towel. 5. When ready to serve, toss balls through salad with dressing.