Kung pao cauliflower & prawn stir-fry
By Esther Clark
Rustle up this prawn and cauliflower stir fry in just 25 minutes. You can easily make it vegan if preferred – simply omit the prawns and double up on the veg
-
Prep:5 mins
Cook:20 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 346
-
fat 20g
-
saturates 2g
-
carbs 23g
-
sugars 16g
-
fibre 4g
-
protein 17g
-
salt 2g
Ingredients
- ¼ cauliflower, broken into florets
- 1 tbsp vegetable oil
- 1 garlic clove, finely sliced
- ½ red chilli, finely sliced
- thumb-sized piece of ginger, finely grated
- 60g raw king prawns
- 1 tbsp rice vinegar
- 2 tbsp hoisin sauce
- 3 spring onions, shredded
- 15g peanuts, roughly chopped
- cooked brown rice, to serve
Tip
How to make it veganRemove the prawns and double the amount of cauliflower.
Method
Heat the grill to high. Toss the cauliflower on a tray with ½ tbsp of the oil and grill for 15-20 mins or until tender and golden around the edges.
When the cauli is done, heat the remaining oil in a small saucepan or wok. Tip in the garlic, chilli and ginger, and cook for 1 min. Raise the heat, add the prawns and fry for 1 min. Splash in the vinegar and hoisin, let it bubble, then toss the cauliflower through the sticky sauce. Top with the spring onions and peanuts, and serve with rice.
