This Thai Prawns With Cauliflower Rice is a super delicious lighter meal, packed with flavour, ready on the table in under 20 minutes AND under 300 cals.
300g(2/3 lb) cauliflowerabout 1 large head, grated
1cloveof garlicpeeled and minced
1small(1cm cube) piece of gingerpeeled and finely chopped
40g(2 tbsp) red Thai curry pasteI use ‘Thai Taste’
50g(3 1/2 tbsp) coconut cream
6tbspswater
1tspfish sauceusually gluten free, but check this if you are gluten intolerant
1tspsugar
juice of 1 lime
regular bunch of coriander
good pinch of salt and pepper
half of a small red chillichopped
Instructions
Put your prawns on skewers and spray with half of the cooking spray. Heat up a griddle pan and a large frying pan.
16 king prawns, 20 sprays of one-cal-per-spray cooking oil
Spray a small pan with two sprays of cooking spray and add in the garlic and ginger. Cook on a low heat for two minutes. Add in the Thai curry paste and stir for 30 seconds, then add in the coconut cream, water, fish sauce, sugar, and half of the lime juice. Bring to a gentle bubble. Take a pastry brush and brush a little of the sauce onto the raw prawns. Leave on a low heat, and add a little more water if it starts to look too dry.
1 clove of garlic, 1 small (1cm cube) piece of ginger, 40 g (2 tbsp) red Thai curry paste, 50 g (3 1/2 tbsp) coconut cream, 6 tbsps water, 1 tsp fish sauce, 1 tsp sugar, juice of 1 lime
Spray the remaining cooking spray into the large frying pan and add in your grated cauliflower. Cook for a few minutes, turning with a spatula to prevent burning.
300 g (2/3 lb) cauliflower
As your cauliflower is cooking, put the prawns on the griddle to cook. Cook for about 2 minutes on each side until they turn pink.
Add the coriander, remaining lime juice, and a good pinch of salt and pepper to the cauliflower. Give it all a good stir. It should be starting to brown just a little bit on a few places which means it’s ready.
regular bunch of coriander, good pinch of salt and pepper
Dish up the cauliflower between serving plates, and top with the prawn skewers. Drizzle the remaining Thai sauce over the top and sprinkle on the chopped red chillies, then serve!