Bacon and prawn cauliflower fried wombok
Turn cauliflower into rice for a light and fluffy base to a dish that has a great balance of fresh seafood and crunchy bacon.
800 g, (1 small) cut into florets
4 medium, lightly whisked
1 medium, sliced
112 g, (Buy 125g) fat trimmed, chopped
1 medium, coarsely grated
Chinese cabbage (wombok)
1 cup(s), (1/4 small) shredded
350 g, thinly sliced
Reduced salt soy sauce
Cooked peeled prawns
200 g, (or buy 400g shell-on prawns, then peel and devein)
2 x 3 second spray(s)
- 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.
- 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.
- 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.
SERVING SUGGESTION: Slices of fresh red chilli and lime wedges.