Monday, December 9, 2013

522. Fried Riceless Cauliflower Shrimp

They said it and they kept on saying it, but I just would not believe it until I tasted it for myself!

It is a bit far-fetched: grated cauliflower tasting just-like-rice? No way.
Oh, yes way! This fried rice-without-the-rice tastes exactly like fried rice-rice. Not similarly; I couldn't tell the difference had I not known.
And the recipe itself is so accessibly exotic. Red chili, peanuts, shrimp, coriander, coconut oil, sesame oil... These are all ingredients commonly available at no extra cost in regular supermarkets.
I adapted the recipe from many blogs, but made it simpler by blitzing the cauliflower for a couple of seconds in the food processor rather than laboriously grating an entire head. Served with a sprinkling of fresh lime juice, this dish will shock you.
It is worthy to note that, like the chicken in milk, this dish tastes better than it looks, so do not dismiss it on grounds of its appearance.


2 Tbsp coconut oil
2 Tbsp sesame oil
2 cloves of garlic, crushed
2 or 3 fresh chillies, seeded and chopped
1 cauliflower
2 Tbsp soy sauce
2 handfuls prawns
2 eggs
2 spring onions, chopped
1 handful fresh coriander (cilantro), chopped
1 handful of peanuts, roughly chopped
soy sauce sweet chilli sauce for serving


Cut the cauliflower into florettes and blitz it in the food processor until it resembles rice.
In a hot pan over medium-high, add the oils and the garlic and chilli and saute for a minute or two.
Add the cauliflower "rice" and saute to incorporate the flavors.
Add the shrimp and 2 tablespoons of soy sauce.
Stir around until the prawns have turned pink.
Add the spring onion, stir, then form a well in the center.
Crack the eggs in the well, and let it fry a bit before scrambling it and incorporating it in the cauliflower.
Finally, stir in the coriander and peanuts, and serve immediately.
Serve with extra soy, chilli paste, and lime wedges for sprinkling on the side.

صحة و عافية

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