Until I wrote this post, I was as sure as sure could be that prawns and shrimp were the same things. Quite why I thought this, I really cannot tell you, but I was convinced prawns were the English name for these plump tasty little sea creatures while shrimp was the American name.
Sitting here to write about this recipe I thought ‘Hmm, maybe I better just check…’ and there it was! Shrimps and prawns are entirely different animals. Who knew?! Obviously, not me! After some research, I discovered I was half right. In the UK both shrimp and prawns tend to referred to as prawns. In the USA they are referred to as shrimp except for the large prawns which are labelled, absolutely correctly I might point out, as prawns.
I am assured that for cooking they are similar meat so you can use either in a recipe are barely notice the difference unless you are some kind of prawn and shrimp connoisseur. In fact, reading into it I think the prawns I have been eating all my life were in fact shrimps. The only thing to be aware of is whether to add in a bit tad more salt or not. This is because prawns tend to live in freshwater and eat a non-salt diet, while shrimp tend to live in salt water and eat other saltwater animals. However, I really think salt is such a personal taste dependent seasoning that most salt fanatics will know they need extra before they even read the recipe. I hold my hand up as I am definitely one of them!
This recipe is a paleo copy of the good old Chinese take out. With cauliflower instead of rice, it’s substantially lower in carbs but still keeps those protein-packed prawns and eggs to fill you up and keep you healthy.
You might think the carbs or calories look a bit high, but this is a full meal in itself. You will not need to add a side dish to it. This means less work for you at dinner time, and it drops the total daily calories and carbs down to a reasonably low level for weight maintenance and also for weight loss.
Prawn and Egg Fried Cauliflower Rice
- 400 g prawns (14oz)
- 400 g cauliflower crumbs , cauliflower blitzed through a food processor into fine grains like rice(14oz)
- 4 medium spring onions (50g)
- 4 medium eggs
- 1 medium green bell pepper (120g)
- 2 cloves garlic crushed
- 3 tbsp lard
- 1 tbsp apple cider vinegar
- 2 tsp coriander
- 2 tsp sweet paprika
- 1 tsp salt
- 1/2 tsp black pepper
- Finely slice the green pepper and the spring onions.
- Melt the lard in a large frying pan over a medium to high heat.
- Add the prawns and fry 2 mins one side and 2 mins on the other side until cooked. The flesh will appear pinkish when done.
- Remove the prawns from the heat.
- Add the green bell pepper to the pan and cook till soft, about 5 mins.
- Add the cauliflower crumbs, spring onions and garlic cloves to the pan and cook till soft, about 10 mins.
- Add the apple cider vinegar, coriander, sweet paprika, salt, black pepper. Stir for 2 mins.
- Turn the heat down to medium low.
- Re-add the prawns and add the eggs.
- Cook until the eggs are solid, stirring often to break up the eggs.