Kung pao cauliflower & prawn stir-fry served with chopsticks

Kung pao cauliflower & prawn stir-fry

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(1 ratings)

Prep: 5 mins Cook: 20 mins

Easy

Serves 1

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

Nutrition and extra info

Nutrition: Per serving

  • kcal346
  • fat20g
  • saturates2g
  • carbs23g
  • sugars16g
  • fibre4g
  • protein17g
  • salt2g
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Ingredients

  • ¼ cauliflower, broken into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 tbsp vegetable oil
  • 1 garlic clove, finely sliced
  • ½ red chilli, finely sliced
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • thumb-sized piece of ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 60g raw king prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 3 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 15g peanuts, roughly chopped
  • cooked brown rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  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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