1 large fry pan
1 medium fry pan
1 food processor or hand processor
Shopping list for 2 people
For the prawns:
6 large prawns without the shell (approx 100-150g of prawns each)
1 heaped tsp of sambel olek
Juice of half a lemon
Sprinkle of toasted sesame seeds
Fresh coriander to garnish
Splash of sesame oil
For the ‘rice’:
1 medium head of cauliflower
1 medium white onion
1 red pepper
1 tbsp sesame oil
1 tsp rice wine vinegar
1 tbsp tamari
Splash of oil of choice – I used rapeseed
Method to the madness
Peel and finely dice the onion. Remove the core and finely dice the red pepper.
Heat the large fry pan to a medium heat, add a splash of oil, I used rapeseed. Sauté the onion and peppers until they are just soft
While they are cooking remove the outer leaves of the cauliflower and chop it into rough chunks – process the cauliflower in a processor until it forms a rice like consistency. If you are using a small hand processor you will need to do this in batches.
Add the cauliflower to the onions and peppers. Add the sesame oil, mix well and cook for about 5 minutes. Add the rice vinegar and tamari – mix well and taste for seasoning. Turn the heat off the rice but leave it warming in the pan.
Devein the prawns, heat the medium fry pan to a high heat, add a splash of sesame oil.
Once the oil is hot enough, the oil should shizzle when you add the prawns, place the prawns in the pan on their side. Once they have some golden colour , flip them onto the other side.
Once they have some colour on the other side, add the lemon juice. Turn the pan off, but leave it on the heat. Add the sambel Olek and some sea salt to the pan – mix the prawns to coat in the sauce, taste for seasoning – remove from heat.
Place a large mound of the fried rice in the middle of the bowl and top with the prawns. Sprinkle with sesame seeds and some torn coriander.