Garlic and chilli prawns with cauliflower rice recipe
Created by The Tesco Recipes team
A tasty midweek meal with a healthy twist - swap out basmati rice for a light alternative made by blitzing cauliflower florets. Combine with king prawns cooked in garlic, chilli and ginger, and spring onions, pepper, courgette and peas for a veg packed main.
See method- Serves 2
- 10 mins to prepare and 15 mins to cook
- 241 calories / serving
Ingredients
- 300g (10oz) caulifower, cut into florets
- 1 tbsp vegetable oil
- 1 garlic clove, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2.5cm (1in) piece fresh ginger, finely grated
- 150g (5oz) raw king prawns
- 5 spring onions, sliced
- 1 red pepper, deseeded and sliced
- 1 courgette, cut into ribbons
- 50g (2oz) frozen garden peas, defrosted
For the dressing
- 1 tbsp finely chopped fresh coriander leaves, plus extra to garnish
- 1 tsp clear honey
- 1 lime, juiced
- 1 tsp sesame oil
- 1 tbsp soy sauce
Each serving contains
- Energy
- 1005kJ 241.0kcal
- Fat
- 10g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 13g
of the Reference intake
Carbohydrate 16.2gProtein 22.9gFibre 8.1g
Method
- Whizz the cauliflower in a food processor until it resembles rice. Heat half the oil in a large pan over a medium-high heat and cook half each of the garlic, chilli and ginger for 1 minute. Stir in the prawns and cook for a further 3-4 minutes, or until cooked through. Remove and keep warm.
- Heat the remaining oil over a medium heat and cook the spring onions, pepper and courgette ribbons for 3 minutes. Add the cauliflower rice and remaining garlic, chilli and ginger and cook for 4-5 minutes. Add the peas and cook for 1 minute.
- Combine the dressing ingredients, then serve drizzled over the cauliflower rice and prawns. Garnish with coriander.
- See more Dinner for two ideas
