Thai-style cau­li­flower fried ‘rice’ with prawns - - KNOW HOW - Makes 4| prep 20 mins | cook­ing 15 mins

4 co­rian­der roots and stems (about 4cm of stem at­tached), cleaned 3 gar­lic cloves, coarsely chopped 14⁄ tsp ground black pep­per 3 tsp fish sauce 1 tbs veg­etable oil 24 green prawns, peeled, de­veined, tails in­tact a mor­tar and pes­tle to pound the co­rian­der, gar­lic and pep­per to a coarse paste. Stir in fish sauce and oil. Place in bowl. Stir in prawns. Cover with plas­tic wrap. Place in fridge for 15 min­utes to mar­i­nate. re­main­ing oil in wok over high heat. Stir-fry gar­lic and onion for 1 minute. Add spinach and peas. Stir-fry un­til spinach wilts. Add cau­li­flower, soy sauce and fish sauce. Stir-fry un­til cau­li­flower is ten­der. for the fried ‘rice’, heat 2 tsp oil in a large wok over medium heat. Add egg, tilt­ing wok to cover base and side. Cook for 1 minute or un­til set. Trans­fer to a board. Roll up. Slice into thin strips. Set aside. a bar­be­cue grill or char­grill pan over high heat. Thread the prawns onto 8 pre­soaked bam­boo skew­ers. Cook the prawns, turn­ing, for 2-3 min­utes each side or un­til lightly charred and just cooked through. the cau­li­flower and cut into flo­rets. Place in the bowl of a food pro­ces­sor and process, in 2 batches, un­til cau­li­flower is finely chopped and re­sem­bles small grains of rice. Trans­fer to a bowl. the omelette strips, lemon rind, juice, co­rian­der leaves, green shal­lot and chilli to the wok. Toss to com­bine. Sea­son with pep­per. Sprin­kle with the fried shal­lots. Serve the fried ‘rice’ with the prawns.

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