Recipe of the week Garlic and chilli prawns with cauliflower rice Serves 2 Ingredients
300g cauliflower, cut into florets
1 courgette, cut into ribbons
1 red pepper, deseeded and sliced
5 spring onions, sliced
150g raw king prawns
2.5cm piece fresh ginger, finely grated
1 red chilli, deseeded and finely chopped
1 garlic clove, finely chopped
1 tbsp vegetable oil
50g Garden peas
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
Per Serving: Kcal – 241 fat – 9.8g saturates – 1.5g carbs – 7.9g sugars – 13g fibre – 3g protein – 23g