By Jamie Humby | Chef
Published 2 December 2024
15m
15m
4
9
Prawns are an Aussie summer staple. Check out our recipe for prawn laksa with a homemade curry paste and crispy veggies!
Dive into summer with the light and rejuvenating flavours of fresh Australian snapper and seasonal mango coated with lime-infused coconut cream.
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.
Craving something sweet, salty and light on the tummy? Check out our recipe for homemade pickled vegetables and a sticky, sharp teriyaki glaze.
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.
