150g Cauliflower (Grated (in a food processor or using a hand grater))
5g Fresh Ginger (Finely Chopped)
1 teaspoon Oil (Sunflower)
100g Prawns (Raw, shelled and deveined)
1 Red Chilli (De-seeded and finely chopped)
1 clove Garlic (Finely chopped)
2-3 shots 1 cal Oil
Take two frying pans - one for the rice and a smaller one for the prawns.
Heat the oil for the rice in the larger pan and add the garlic and ginger. Cook for 2-3 minutes
Meanwhile, spray the smaller pan with 1cal and then start to soften the garlic and chilli
Stir the cauliflower into the larger pan and heat through for 3-4 minutes, turning constantly. Then add in the lime juice and zest and the coriander and spring onion. Season well with salt and pepper and put to one side
Add the prawns to the garlic and chilli in the second pan and cook over a high heat till opaque and slightly charred. Be careful not to over cook.
Serve the prawns and their garlic/chilli dressing on top of the cauliflower rice, with more fresh lime juice if required.