Garlic, Coriander and Prawn Salad by Regina Weedon

Dietary Guidelines: , , , ,

Print Friendly, PDF & Email




  • ¼ teaspoon fresh chilli, finely chopped
  • 3 large garlic cloves, crushed
  • 1 tablespoon coriander (cilantro) roots, finely chopped
  • 1 teaspoon extra virgin olive oil
  • 16 banana prawns (about 800 g), raw, shelled, cut in half lengthways and deveined
  • 70 g rocket (arugula), long ends removed, washed and spun dry
  • 100 g fresh bean shoots, washed and drained
  • 20 g peanuts, chopped
  • ¼ cup coriander (cilantro) leaves, washed and finely chopped
  • canola oil spray
  • juice of ½ medium lemon
  • juice of ½ lime


  1. Place the chilli, garlic, coriander roots, olive oil and prawns in a medium-sized mixing bowl, mix together and marinate.
  2. Mix the rocket with the bean shoots, chopped peanuts and coriander leaves.
  3. Pre-heat a non-stick frypan or wok and lightly spray with canola oil.
  4. Add half the prawns and stir-fry in a hot pan until the prawns change in colour (become orange). Remove from the pan and place in a small bowl. Cook the remaining prawns.
  5. Add all the cooked prawns to the salad mix and pour the lemon and lime juice into the salad and toss thoroughly. Divide among 4 plates and serve.


Tip: This dish is bursting with flavour and is a great feed on a hot day.

Diabetic Friendly: Serve with mango & avocado

Nutritional Analysis

Per serve: fat 5.3 g | saturated fat 0.7 g | protein 43.6 g | carbohydrate 2.2 g | sodium 706 mg | energy 991 kJ (237 Cal) | GI low

Healthy Switch CollectionRecipe taken from The Healthy Switch Collection by Regina Weedon.

Click here to find out how to purchase this book





You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.