+Most Diwali inspired dishes are vegetarian; however, meat and seafood are typically eaten on the second day of the festival. This delicious spiced dish works with whatever spices you have on hand – try a simple combination of chilli, garlic and lemon for a light summer meal! Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:0 - 15 minsCooking Time:15 - 30 minsServes:3 - 4By:PamsIngredients24 Pams Finest Jumbo Prawn Cutlets, thawed 1 teaspoon chilli flakes 1 teaspoon Pams Ground Coriander 1 teaspoon Pams Ground Cumin 1 teaspoon ground turmeric 1 teaspoon black mustard seeds 1 teaspoon sea salt 3 cloves garlic, crushed and chopped 2 teaspoons lemon juice 3 tablespoons Pams Rice Bran Oil 2 large handfuls Pams Mesclun Salad 6 Pams Cherry Tomatoes, halved ¼ telegraph cucumber, roughly choppedInstructionsIn a shallow dish combine the prawns, chilli, coriander, cumin, turmeric, mustard seeds, sea salt, garlic and lemon juice. Drizzle over the oil and refrigerate for 30 minutes or longer if possible. Heat a large frying pan over a high heat and quickly cook the prawns in batches until pink. Arrange the salad leaves, tomatoes and cucumber on a large plate and top with prawns.