Kung pao cauliflower & prawn stir-fry

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


  • 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


How to make it vegan

Remove the prawns and double the amount of cauliflower.


  1. 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.

  2. 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.

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