Thai-style cauliflower fried 'rice' with prawns
I'm always looking for ways to boost my vegie count and this dish is an easy win. The cauliflower has a chewy, rice-like texture, and the fried shallots give great flavour and crunch." Marion Grasby
INGREDIENTS
4 coriander roots and stems (about 4cm of stem attached), cleaned
3 garlic cloves, coarsely chopped
1/4 teaspoon ground black pepper
3 teaspoons fish sauce
1 tablespoon vegetable oil
24 green prawns, peeled, deveined, tails intact
CAULIFLOWER FRIED 'RICE'
1 1/2 tablespoons vegetable oil
3 eggs, lightly whisked
1 head (about 700 g) cauliflower
4 garlic cloves, coarsely chopped
1 brown onion, thinly sliced
200 g baby spinach leaves
80 g (1/2 cup) frozen peas
60 ml (1/4 cup) light soy sauce
1 tablespoon fish sauce
1 lemon, rind finely grated
1 tablespoon fresh lemon juice
1/2 cup chopped fresh coriander leaves
3 green shallots, thinly sliced
1 long fresh red chilli, thinly sliced
20 g (1/4 cup) fried shallots
METHOD
Step 1
Use a mortar and pestle to pound the coriander, garlic and pepper to a coarse paste. Stir in fish sauce and oil. Place in bowl. Stir in prawns. Cover with plastic wrap. Place in fridge for 15 minutes to marinate.Step 2
Meanwhile, for the fried 'rice', heat 2 teaspoons oil in a large wok over medium heat. Add egg, tilting wok to cover base and side. Cook for 1 minute or until set. Transfer to a board. Roll up. Slice into thin strips. Set aside.Step 3
Trim the cauliflower and cut into florets. Place in the bowl of a food processor and process, in 2 batches, until cauliflower is finely chopped and resembles small grains of rice. Transfer to a bowl.Step 4
Heat remaining oil in wok over high heat. Stir-fry garlic and onion for 1 minute. Add spinach and peas. Stir-fry until spinach wilts. Add cauliflower, soy sauce and fish sauce. Stir-fry until cauliflower is tender.Step 5
Preheat a barbecue grill or chargrill pan over high heat. Thread the prawns onto 8 presoaked bamboo skewers. Cook the prawns, turning, for 2-3 minutes each side or until lightly charred and just cooked through.Step 6
Add the omelette strips, lemon rind, juice, coriander leaves, green shallot and chilli to the wok. Toss to combine. Season with pepper. Sprinkle with the fried shallots. Serve the fried ‘rice’ with the prawns.
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