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Photo of Bacon and prawn cauliflower fried wombok by WW

Bacon and prawn cauliflower fried wombok

2
Points®
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Moderate
Turn cauliflower into rice for a light and fluffy base to a dish that has a great balance of fresh seafood and crunchy bacon.

Ingredients

Cauliflower

800 g, (1 small) cut into florets

Egg(s)

4 medium, lightly whisked

Red onion

1 medium, sliced

Shortcut bacon

112 g, (Buy 125g) fat trimmed, chopped

Carrot(s)

1 medium, coarsely grated

Chinese cabbage (wombok)

1 cup(s), (1/4 small) shredded

Snow peas

350 g, thinly sliced

Reduced salt soy sauce

1 tbs

Sambal oelek

1 tbs

Cooked peeled prawns

200 g, (or buy 400g shell-on prawns, then peel and devein)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Using a food processor, process half the cauliflower for 5-10 seconds or until coarsely chopped (the texture of large rice grains). Transfer to a bowl. Repeat with remaining cauliflower.
  2. Heat a large wok over medium heat. Lightly spray with oil. Add eggs, swirling wok, to form a thin omelette. Cook for 1-2 minutes. Carefully flip omelette and cook for another 1 minute or until set. Transfer to a board. When cool enough to handle, roll up to form a log and thinly slice.
  3. Reheat wok over medium-high heat. Lightly spray with oil. Stir-fry onion and bacon for 2 minutes or until softened and starting to brown. Transfer to a plate. Reheat wok over high heat. Stir-fry cauliflower for 5 minutes or until just starting to soften. Add carrot, wombok, peas, soy sauce and sambal oelek and stir-fry for 2 minutes or until wilted. Return bacon and onion to wok and toss to combine. To serve, spoon into bowls and top with prawns and omelette.

Notes

SERVING SUGGESTION: Slices of fresh red chilli and lime wedges.

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