Thai-style cauliflower fried ‘rice’ with prawns
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.