Stir-fried cauliflower and prawns

Stir-fried cauliflower and prawns

Xúp lơ xào tôm

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This is such a quick and easy side dish. For a more substantial meal, you could add some broccoli, green beans, corn or carrots to the stir-fry.

Ingredients

Quantity Ingredient
1 cauliflower, cut into florets
1 tablespoon vegetable oil
1/2 brown onion, cut into 5 mm slices
3 garlic cloves, finely chopped
200g prawns, peeled and deveined, tails intact
2 teaspoons fish sauce
1/3 teaspoon salt
8 chives, cut into 3 cm lengths

Method

  1. Lower the cauliflower into a saucepan of boiling salted water and cook for 6 minutes. Drain well.
  2. Heat the oil in a wok. Add the onion and cook over medium heat for 2 minutes, until it softens. Add the garlic, keeping the wok moving to stop the garlic burning. Cook for a further 1 minute, then add the prawns and toss for 2–3 minutes, until the prawns start turning pink.
  3. Now add the cauliflower, fish sauce, salt and a pinch of freshly ground black pepper and toss to combine.
  4. Toss the chives through and serve immediately.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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