Prawn & zucchini fried ‘rice’
(p43) Serves 4 Cost per serve $6.85 Hands-on time 20–25 min Cooking time 10 min
dairy free 300g zucchini, chopped 225g cauliflower florets 2 tablespoons rice bran oil 2 lemongrass stalks, white
part only, finely chopped 2 garlic cloves, crushed 1 small red chilli,
finely chopped 600g peeled, deveined raw
king prawns, tails left on 225g pak choy, shredded ¼ cup reduced-salt soy sauce 4 shallots, thinly sliced 75g bean sprouts, trimmed 1 Blitz the zucchini and the cauliflower separately in a food processor until they resemble rice grains. 2 Heat the rice bran oil in a large wok over high heat. Add the lemongrass, garlic, chilli and prawns and stir-fry for 5 minutes, or until cooked and golden. Add the pak choy and soy sauce and stir-fry for 1 minute, or until the pak choy is just starting to wilt. Add the zucchini and the cauliflower rice, and stir-fry for 1 minute. 3 Remove the wok from the heat. Toss through the shallots and sprouts, and serve. Note Store the cooled mixture in airtight containers in the refrigerator for up to two days, or freeze for up to three months. Thaw in the refrigerator overnight, then reheat in the wok and serve. Serving suggestion For an extra 8g carbs per serve, toss through 200g (50g per person) cooked quinoa with the shallots and sprouts before serving.