Caramelised prawns and lasagne stack

Caramelised prawns and lasagne stack

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  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Sweet caramelised prawns and spicy chillies unite to make an attractive and tasty gourmet entree.

Featured in
Low kilojoule, Nutrition information


  • 3 teaspoons Golden Fields peanut oil
  • 500g green king prawns, peeled, deveined (leaving tails intact)
  • 2 garlic cloves, thinly sliced
  • 1 red chilli, finely chopped
  • 1 tablespoon sugar
  • 4 sheets fresh lasagne sheets, halved crossways
  • 1/2 cup (125ml) fresh lemon juice
  • 1 tablespoon Chang's sesame oil
  • 1 tablespoon sweet chilli sauce
  • 1/2 red onion, finely chopped
  • 6 radish, finely chopped
  • 4 Lebanese cucumber, peeled into ribbons
  • 1 cup fresh mint leaves


  • Step 1
    Heat the peanut oil in a wok over a high heat. Add the prawns, garlic and chilli, and cook, tossing, for 2-3 minutes or until almost cooked through. Quickly add the sugar and toss to caramelise. Remove from the heat.
  • Step 2
    Bring a large saucepan of water to the boil. Cook the lasagne squares, a few at a time, for 1-2 minutes. Drain and place onto a tray. Repeat with the remaining sheets.
  • Step 3
    Whisk together the lemon juice, sesame oil and sweet chilli sauce. Add the onion and radish.
  • Step 4
    To assemble, layer the lasagne sheets with the prawns, cucumber and mint, and drizzle with the dressing to serve.


  • 990 kj


  • 9.5g

    Fat Total

  • 1.5g

    Saturated Fat

  • 21g

    Carbs (total)

All nutrition values are per serve


Chillies now have become recognised as food that is not only versatile in taste, but also very healthy for you. Chillies are a rich source of vitamins A and C.

  • Author: Michelle Noerianto
  • Publication: Fresh Living



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