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Garlic and chilli prawns with cauliflower rice

Recipe of the week Garlic and chilli prawns with cauliflower rice Serves 2 Ingredients

  1. 300g cauliflower, cut into florets

  2. 1 courgette, cut into ribbons

  3. 1 red pepper, deseeded and sliced

  4. 5 spring onions, sliced

  5. 150g raw king prawns

  6. 2.5cm piece fresh ginger, finely grated

  7. 1 red chilli, deseeded and finely chopped

  8. 1 garlic clove, finely chopped

  9. 1 tbsp vegetable oil

  10. 50g Garden peas

Method

  1. Whizz the cauliflower in a food processor until it resembles rice.

  2. 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.

  3. Stir in the prawns and cook for a further 3-4 minutes, or until cooked through.

Remove and keep warm.

  1. Heat the remaining oil over a medium heat and cook the spring onions, pepper and courgette ribbons for 3 minutes.

  2. Add the cauliflower rice and remaining garlic, chilli and ginger and cook for 4-5 minutes.

  3. Add the peas and cook for 1 minute

Per Serving: Kcal – 241 fat – 9.8g saturates – 1.5g carbs – 7.9g sugars – 13g fibre – 3g protein – 23g

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