NZ Woman's Weekly

Chilled king prawn slaw

  • Meal Type

  • Total time

    30 minutes
  • Servings

  • Occasion


Ready in 30 minutes, serves 8.

For this dish we paid $10.99 for 500g of frozen prawns from the supermarket and $2 for the cabbage at a weekend market.

  • 2 tbsp oil or butter
  • 500g frozen cleaned, uncooked king prawn tails, defrosted
  • 3 tbsp sweet chilli sauce
  • 1 packet instant noodles
  • 5 tbsp mixed seeds (sunflower, pumpkin, sesame, linseed – whatever you have)
  • 1/4 small green cabbage, core removed and cabbage very finely sliced
  • 4 spring onions
  • 1 medium-sized carrot, grated
  • Small handful each fresh mint and coriander
  • 1 x dressing (see recipe below)


  • 3/4 cup salad oil
  • 4 tbsp sugar
  • 5 tbsp white vinegar or lime juice
  • 2 tsp grated fresh ginger
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 red chilli, seeds removed, flesh finely diced

1. To make the dressing, place the ingredients in a jar, screw on the lid and shake to combine.

2. Heat the oil in a frying pan, then add the prawns. Cover and cook for several minutes until the prawns are pink in colour, then remove from the heat and stir in the sweet chilli sauce.

3. Heat a frying pan, then crumble the packet of instant noodles into the pan and lightly toast until they begin to colour. Tip into a salad bowl, then add the seeds to the pan and toast for 2 minutes before adding to the bowl.

4. Add the remaining salad ingredients and the dressing to the bowl, and toss well.

5. Serve the salad topped with the warm prawns and some of their juices, garnished with any leftover fresh coriander and chilli (if you like your food a little hotter).

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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