1 medium, broken into florets
2 medium, lightly beaten
Raw peeled prawns
24 small, peeled, deveined, tails intact
3 clove(s), crushed
4 individual, thinly sliced
Extra lean pork sausage
1 thin, thinly sliced
Frozen green peas
1 cup(s), (120g), thawed
150 g, trimmed, sliced diagonally
Fresh red chilli
1 whole, deseeded, finely chopped
- Process the cauliflower in a food processor, in batches, until it resembles rice.
- Heat ½ teaspoon oil in a wok over high heat. Pour in half the egg, swirling mixture in wok to form a thin omelette. Cook for 1 minute, or until set. Turn onto a clean board. Roll up tightly and thinly slice. Repeat with another ½ teaspoon oil and remaining egg.
- Heat 1 teaspoon oil in wok over high heat. Stir-fry prawns, garlic and half the shallot for 3 minutes, or until prawns change colour. Remove mixture from wok and set aside.
- Heat remaining oil in wok over high heat. Stir-fry sausage for 1 minute, or until crisp. Add cauliflower, turmeric, peas and snow peas, and stir-fry for 3 minutes, or until warmed through. Return prawn mixture to wok along with soy sauce and stir-fry until hot. Serve topped with omelette, chilli and remaining shallot.
SERVING SUGGESTION: Add steamed Asian greens, to serve. TIP: To avoid over-processing the cauliflower, do it in small batches for 5 seconds at a time. Transfer the cauliflower pieces to a bowl and return any big pieces to the food processor to be processed again. VARIATION: Swap sausage for 125g short-cut bacon (chopped).