Bacon and prawn cauliflower fried wombok
2
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
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