Ingredients

The following ingredients have 4 Servings
  • 16 king prawns (deveined and washed (approx 160g))
  • 300 g cauliflower (about 1 large head, grated)
  • 1 clove of garlic (peeled and minced)
  • 1 small (1cm cube) piece of ginger (peeled and finely chopped)
  • 40 g Red Thai curry paste (I use ‘Thai Taste’)
  • 50 g coconut cream
  • 6 tbsps water
  • 1 tsp fish sauce (usually gluten free, but check this if you are gluten intolerant)
  • 1 tsp sugar
  • 20 sprays of one-cal-per-spray cooking oil
  • Regular bunch of coriander
  • Juice of 1 lime
  • Half of a small red chilli
  • good pinch of salt and pepper

Instruction

  • Put your prawns on skewers and spray with half of the cooking spray.  Heat up a griddle pan and a large frying pan.
  • Spray a small pan with two sprays of cooking spray and add in the garlic and ginger.  Cook on a low heat for two minutes.  Add in the Thai curry paste and stir for 30 seconds, then add in the coconut cream, water, fish sauce, sugar and half of the lime juice.  Bring to a gentle bubble.  Take a pastry brush and brush a little of the sauce onto the raw prawns.  Leave on a low heat, and add a little more water if it starts to look too dry.
  • Spray the remaining cooking spray into the large frying pan and add in your grated cauliflower.  Cook for a few minutes, turning with a spatula to prevent burning.
  • As your cauliflower is cooking, put the prawns on the griddle to cook.  Cook for about 2 minutes on each side until they turn pink.
  • Add the coriander, remaining lime juice and a good pinch of salt and pepper to the cauliflower.  Give it all a good stir.  It should be starting to brown just a little bit on a few places which means it’s ready.
  • Dish up the cauliflower between serving places, and top with the prawn skewers.  Drizzle the remaining Thai sauce over the top and sprinkle on the chopped red chillies, then serve!