Garlic & Chilli Prawns with Cauliflower Rice

  • 04 Nov - 10 Nov, 2017
  • Mag The Weekly
  • Cookery


· 300g caulifower, cut into florets

· 1tbsp vegetable oil

· 1 garlic clove, finely chopped

· 1 red chilli, deseeded and finely chopped

· 1-inch piece of ginger, finely grated

· 150g raw king prawns

· 5 spring onions, sliced

· 1 red pepper, deseeded and sliced

· 1 courgette, cut into ribbons

· 50g frozen peas, defrosted

For dressing:

· 1tbsp coriander, finely chopped plus extra to garnish

· 1tsp clear honey

· 1 lime, juiced

· 1tsp sesame oil

· 1tbsp soy sauce


Whizz the caulifower in a food processor until it resembles rice. Heat half the oil in a large pan over medium-high heat and cook half each of the garlic, chilli and ginger for just a minute. Stir in the prawns and cook for three to four more minutes, or until cooked through. Remove from heat and keep warm. Heat the remaining oil over medium heat and cook the spring onions, pepper and courgette for about three minutes. Add the caulifower rice and remaining garlic, chilli and ginger, and cook for four to five minutes. Add the peas and cook for one more minute. Combine the ingredients for dressing and drizzle over the caulifower rice and prawns. Garnish with coriander and serve.