Garlic and chilli prawns with cauliflower rice

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
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


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