This is a wonderful Jessica Gavin recipe. Replacing your rice with grated cauliflower creates a dish which is light in texture but jam-packed with nutrients.
8 oz raw shelled prawns Pepper & Salt
Splash olive oil
3 eggs – beaten
2 cloves garlic – crushed
3/4 cup peas and diced carrots 1 head cauliflower – grated
2 tbsp soy sauce
1/4 tsp sesame oil
Handful spring onions – sliced
Season Prawns and lightly dry-fry in a wok or frying pan until cooked. Remove and set aside. Reduce heat to medium and pour in beaten eggs stirring until cooked into small scrambled pieces. Remove from pan. Clean pan and on medium to high heat add oil, crushed garlic and carrots and cook for 2 mins. Add peas and cook for a further minute. Add grated cauliflower and on low heat stir and cook for between 5 and 7 mins until cooked through. Add soy sauce, sesame oil, egg, prawns and spring onions. Heat sufficiently then serve.