Kung Pao Stir-Fried Prawns
- ¼ cauliflower, cut into florets
- 1 tbsp veg oil
- 1 sliced garlic clove
- ½ red chilli, sliced
- Thumb-sized piece of ginger, grated
- 60g raw king prawns, cleaned
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin
- 3 shredded spring onions
- 15g chopped peanuts
- Cooked brown rice, to serve
- Preheat the grill to high. Toss the cauliflower with ½ tbsp of oil, and grill for 20 mins or until golden and tender.
- Heat the remaining oil in a wok. Tip in the chilli, garlic, and ginger, and stir fry for 1 min. Add the prawns and fry for a minute more, then splash in the hoisin and vinegar, let it bubble for a minute, then toss in the cauliflower and mix to combine. Top with peanuts and spring onions, and serve with rice.
20 mins
1 serving