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Prawn & edamame rice with salad onions and soy

Prawn & edamame rice with salad onions and soy

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Nothing beats a quick, simple midweek dinner – and this hits all the right spots. On your plate and ready to devour in 10 minutes.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook5 mins
  • Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 bunch Continental salad onions
  • 165g extra large raw king prawns
  • 200g Edamame bean salad
  • 300g Japan Menyū Steamed Rice


  1. Thinly slice the salad onions, keeping the white and green parts separate.

  2. Heat a splash of oil in a wok or large frying pan. Cook the prawns and white parts of the onion on high for 2-3 minutes, until the prawns are opaque, pink and cooked through.

  3. Tip everything into a bowl, then add the edamame bean salad to the pan (reserving the dressing) with the rice

  4. Stir fry until piping hot, adding more oil if needed and tossing in ½ the salad onion greens.

  5. Return the prawns and any juices to the pan, toss in the dressing, then spoon onto plates. Scatter with the remaining greens to serve. Great with a pinch of chilli flakes, if liked.

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Overall rating (5/5)

5 out of 5 stars1 rating