Prawn-fried cauliflower “rice”
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
320
Fat
14.3g
Saturated Fat
10g
Carbs
23.9g
Sugars
9.7g
Protein
27.1g
Fibre
8.4g
Sodium
1.019g
Ingredients
4 tbsp water
3 tbsp lime juice
2 tbsp fish sauce
1 tsp apple cider vinegar
1 tsp black pepper
1 large head of cauliflower
2 tbsp coconut oil
2 carrots, peeled and chopped
1 onion, peeled and chopped
4 garlic cloves, crushed
2 large eggs, lightly beaten
1 handful of frozen peas, thawed in boiling water for 30 seconds
300 g cooked prawns (thawed if frozen)
3 spring onions, chopped
2 tbsp coriander, chopped
Method

1 In a jar, combine all of the sauce ingredients and shake to combine. Set aside.

2 Grate the cauliflower in a food processor with a grater attachment or with a hand grater.

3 Heat one tablespoon of the coconut oil in a large wok or frying pan over a medium heat and cook the carrots, onion and garlic for 4-5 minutes until soft.

4 Heat the remaining tablespoon of oil in a second wok or large pan over a high heat and fry the cauliflower for five minutes, spreading it out so that it can brown a little and stirring every minute or so.

5 Make a well in the centre of the cauliflower. Add the beaten eggs and stir until they just begin to thicken. Toss throughout the cauliflower, then remove from the heat.

6 Add the peas to the onion mixture and cook for one minute. Add the prawns and heat through, stirring often.

7 Combine the contents of both pans into one pan and add a splash of the sauce. Toss to combine evenly.

8 Divide between serving bowls and top with spring onions and coriander. Serve with extra sauce on the side.