Chilli Prawn with Coconut Cauli Rice
Creamy coconut cauliflower rice is a great low carb substitute to rice and is seriously yummy. It soaks up flavours particularly the lime and chilli in this recipe.
Featuring wild-caught prawns from
Butcher Crowd, this recipe is staple in our household.
Servings: 2
Ingredients
1 Garlic Clove, minced
1 small Chilli (option to deseed if wanting less heat)
1 tsp Chilli Flakes
1 tsp Extra Virgin Coconut Oil
200g Raw Prawns, peeled
8 Green Beans
1 Spring Onion, finely sliced
½ Lime, cut into wedges
¼ cup Fresh Coriander, roughly chopped
Cauliflower Rice
¼ Cauliflower
1 tsp Extra Virgin Coconut Oil
½ Onion, diced
1 Garlic Clove, minced
1 x 400g can Coconut Cream
½ Lime, juiced
Salt & Pepper, to taste
Method
1. Pulse cauliflower in blender until it resembles a rice consistency.
2. Heat oil in medium saucepan on a medium heat.
3. Add onion and one garlic clove and cook until softened, approximately 2 minutes.
4. Add cauliflower rice, coconut cream, lime juice, salt & pepper and allow to simmer until coconut cream in absorbed, approximately 15 – 25 minutes.
5. Heat oil in a medium frying pan on a medium heat.
6. Add garlic and cook until softened, approximately 2 minutes.
7. Add prawns, beans and spring onion to frying pan and cook until prawns are tender approximately 5 minutes.
8. Serve prawns and beans on top of cauliflower rice and garnish with coriander and lime wedges.