Aussies love fresh prawns, especially when they’re coated in garlic! If you love the flavour of a homemade seafood stir-fry but hate that heavy feeling you get from rice or noodles, try making your own cauliflower rice. You can also customise this recipe to include your favourite stir-fried veggies and a little extra chilli if you’d like to give your meal a more intense kick.
Say hello to summer and goodbye to gluggy grains with our stir-fried garlic prawns and cauliflower rice.
Prep time
15m
Cook time
15m
Serves
4
Ingredients
9
Ingredients
- 1/2 head cauliflower, broken into florets
- 2 tbsp olive oil
- 1 small handful coriander, stalks finely diced and leaves separated
- 4 cloves of garlic, peeled and diced
- 500g prawns, peeled and de-veined
- 2.5cm ginger, peeled and sliced
- 1 brown onion, diced
- 1 large carrot, diced
- 1 red chilli, finely sliced
- 2 tbsp salt reduced soy sauce
Method
Step 1:
In a food processor, pulse cauliflower florets until they reach a rice-like size and consistency. Set aside.
Step 2:
In a large bowl, mix one tablespoon of olive oil with diced coriander stalks and half of the garlic. Add the prawns and coat well. Set aside to marinate for 10 minutes.
Step 3:
Put a large non-stick wok or frying pan on a high heat. Sear off the prawns until cooked on both sides (around 3 to 4 minutes). Once cooked, remove from the pan and set aside.
Step 4:
Return pan to the heat and add remaining oil and garlic along with the ginger, onion, carrot and half of the chilli. Sauté, stirring frequently for 2 to 3 minutes or until vegetables are tender.
Step 5:
Add cauliflower rice to the pan and sauté for another 5 to 6 minutes, stirring frequently until cooked, but not soggy. The rice should remain firm.
Step 6:
Stir through soy sauce and cooked prawns with juices, then remove from heat.
Step 7:
Serve into bowls with remaining chilli and garnish with coriander leaves.
You might also like...
Prawn laksa
Prawns are an Aussie summer staple. Check out our recipe for prawn laksa with a homemade curry paste and crispy veggies!
Snapper and mango coconut ceviche
Dive into summer with the light and rejuvenating flavours of fresh Australian snapper and seasonal mango coated with lime-infused coconut cream.
Asian-style BBQ snapper with green mango salad
Nothing says ‘summer in Australia’ like fresh fish coated in fragrant citrus and a hint of chilli, served with a side of cool, juicy mango salad.
Teriyaki salmon skewers with pickled carrot and cucumber
Craving something sweet, salty and light on the tummy? Check out our recipe for homemade pickled vegetables and a sticky, sharp teriyaki glaze.