Step 1

Combine the coconut milk, lime juice, soy sauce, honey, chilli and turmeric in a jug. Pour half the mixture into a shallow dish. Reserve remaining mixture. Add the prawns to dish and turn to coat. Place in the fridge for 10 minutes to marinate.

Step 2

Combine the cabbage, carrot, snow peas, capsicum and basil in a large bowl.

Step 3

Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook the prawns for 1-2 minutes each side or until golden and cooked through.

Step 4

Divide the quinoa, cabbage mixture and prawns among serving bowls. Drizzle over reserved coconut mixture. Serve with lime wedges.