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Garlic and chilli prawns with cauliflower rice recipe
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A tasty midweek meal with a healthy twist - swap out basmati rice for a light alternative made by blitzing cauliflower florets. Combine with king prawns cooked in garlic, chilli and ginger, and spring onions, pepper, courgette and peas for a veg packed main. See method
Ingredients
- 300g (10oz) caulifower, cut into florets
- 1 tbsp vegetable oil
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2.5cm (1in) piece fresh ginger, finely grated
- 150g (5oz) raw king prawns
- 5 spring onions, sliced
- 1 red pepper, deseeded and sliced
- 1 courgette, cut into ribbons
- 50g (2oz) frozen garden peas, defrosted
For the dressing
- 1 tbsp finely chopped fresh coriander leaves, plus extra to garnish
- 1 tsp clear honey
- 1 lime, juiced
- 1 tsp sesame oil
- 1 tbsp soy sauce
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1005kj
241kcal
12%
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Fat
10g
14%
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Saturates
2g
8%
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Sugars
13g
14%
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Salt
1.4g
24%
of the reference intake
Carbohydrate 16.2g
Protein 22.9g
Fibre 8.1g
Method
- Whizz the cauliflower in a food processor until it resembles rice. Heat half the oil in a large pan over a medium-high heat and cook half each of the garlic, chilli and ginger for 1 minute. Stir in the prawns and cook for a further 3-4 minutes, or until cooked through. Remove and keep warm.
- Heat the remaining oil over a medium heat and cook the spring onions, pepper and courgette ribbons for 3 minutes. Add the cauliflower rice and remaining garlic, chilli and ginger and cook for 4-5 minutes. Add the peas and cook for 1 minute.
- Combine the dressing ingredients, then serve drizzled over the cauliflower rice and prawns. Garnish with coriander.
See more Dinner for two ideas