This wasn’t intended as an imitation dish, but as per usual I scavenged for parts from my fridge, let my tastebuds run away with me and hoped for the best! These salt & pepper prawns fit into that ‘best’ category…

It’s nice, and rare, to eat a bangin’ prawn dish without any batters, additives or nasty MSG. That’s why this is the perfect Saturday night ‘fakeaway’ (I never thought I would be one of these people.) It’s extremely low carb and naturally packed with protein & good fats which make it a nutritional powerhouse without sacrificing any flavour. You’re left with an electric, happy mouth, a warming, comforting feeling in your soul and a light tummy afterwards.

You could be one of those people who ramps up the health on this dish even more so using unsalted peanuts, but this was a Saturday night – and I figured, I’m sure there’s worse things I can be doing than salting a bloody peanut.

There’s two servings in this recipe, so get your bud over for this one or just eat them both like I did and feel like a fat, happy lamb and gallop into the distance, or dive into the sea.

Ingredients

• 1 tsp coconut oil
• 1 onion
• 3 cloves garlic
• ½ large cauliflower head
• handfuls of kale
• 2 spring onion
• 125g prawns, thawed
• 30g roasted & salted peanuts/cashews
• 1.5tbs sesame seeds, toasted
• 5g mixed seeds, toasted
• fresh parsley, to serve
• sea salt & black pepper, to taste
• garlic & chilli powder, to taste – optional

Directions

• Add onion & garlic cloves to the wok with coconut oil and fry off gently.
• Blitz cauliflower in the food processor until a chunky rice-like consistency is formed, not too small. When that’s pulsed and the aromas from the onion and garlic start to release, add it to wok on a medium heat, stirring every few minutes, coating the rice with the onions.
• Add the garlic & chilli powder, to taste, for an extra kick.
• Continuously add plenty of sea salt and cracked black pepper throughout the cook.
• When the cauliflower looks/tastes cooked, add copious amounts of chopped kale, including the stalks, and mix around with the rice.
• Add one spring onion to the mixture and continue to cook on a low heat, adjusting flavours accordingly.
• Toast all seeds on a separate pan and add ¾ of them to the wok.
• Add the prawns (defrosted) to the mixture and let flavours infuse, continuing to season.
• As the food cooks, the kale will wilt slightly, so keep adding more throughout for extra bite and crunchiness.
• When the flavours have infused sufficiently, remove from heat and add the other spring onion, chopped with the rest of the toasted seeds, salted peanuts, fresh parsley and more sea salt and black pepper.

Macros*

*per serving – yields 2 servings

• Calories 204
• Protein 17.3g
• Fat 13.7g
• Carbs 2.9g