Garlic chilli prawns with asparagus and cauliflower rice

This is a delicious, quick mid week meal that you’ll go back to time after time. A light, healthy alternative to prawn fried rice using the same succulent prawns with chilli, garlic and ginger tossed together with cauliflower rice and spring veg.

SERVES: 2 | COOK & PREP: 20 minutes

Ingredients

• Bunch of asparagus, woody ends removed and each stalk cut into 3.

• 6 spring onions, diced

• Large handful of frozen peas

• 2 garlic cloves, peeled and finely diced

• 1 inch piece of ginger, peeled and cut into thin match sticks

• 1 red chilli, seeds removed and thinly sliced

• 1 large cauliflower, leaves removed and blitzed in a food processor (alternatively you can used pre prepared frozen cauliflower rice)

• 4 roasted red peppers, drained and thinly sliced into strips

• 250g King prawns

• 1/2 cucumber, halved length ways and sliced into half moons

Dressing

• 1 tbsp of soy sauce

• 1 tsp sesame oil

• Half a lemon juice only

• 1 tbsp honey

• Small handful of corriander, roughly chopped

Method

1. Drizzle 1 tbsp of olive oil in a large saucepan, fill with the cauliflower rice and place over a medium heat. Cook for 10 minutes until soft but still holding its texture.

2. Meanwhile bring a sauce pan of water to the boil, add the asparagus and cook for 5 minutes. Remove and set aside.

3. In a large frying pan add a little olive oil and fry half the chilli, garlic and ginger over a medium to high heat for 1 minute. Add the prawns and cook for 5-8 minutes or until cooked through. Remove from the heat and keep warm (we wrapped ours in foil).

4. In the same pan you cooked the prawns, add the asparagus, spring onions, roasted red peppers and peas and stir fry for 5 minutes. Add the cauliflower rice and remaining, chilli, garlic and ginger and stir well together over the heat for a few minutes.

5. Mix together all of the dressing ingredients. Serve the cauliflower rice, topped with the prawns, fresh cucumber and drizzle with the dressing.