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
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.