Bang bang chilli prawn stir-fry
You don't have to spend hours in the kitchen to make something delicious. Using a few clever shortcuts from Tesco, this bang bang chilli prawn stir-fry is ready in just 20 minutes
Bang bang cauliflower
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g plain or gluten-free flour
- 1 tsp smoked paprika
- ½ tsp garlic granules
- ½ tsp dried oregano
- 150ml plant-based milk
- 125g panko breadcrumbs
- 1 cauliflowercut into bite-sized florets
- cooking oil sprayfor baking
- 3 tbsp sriracha
- 3 tbsp sweet chilli sauce
- 1 tbsp runny honeyor maple syrup
- 1 limejuiced
- 1 tbsp toasted sesame seeds
- 2 spring onionsthinly sliced
Nutrition: Per serving
- kcal319
- fat4g
- saturates0.7g
- carbs56g
- sugars12.5g
- fibre5.5g
- protein12.1g
- salt1.7g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the flour into a large bowl along with plenty of seasoning and the paprika, garlic granules and dried oregano. Slowly whisk in the plant-based milk until you have a smooth, thin batter.
step 2
Line a large baking tray with baking paper and keep it close by. Tip the panko breadcrumbs into a shallow bowl. Using a fork, add a cauliflower floret to the batter bowl, tossing to fully coat it, then lift out, letting any excess batter drip off and add to the breadcrumb bowl, tossing to fully coat. Transfer to the baking tray and repeat with the remaining florets.
step 3
Spray the florets lightly with the cooking spray, then transfer the tray to the oven for 25-30 minutes, tossing halfway until golden and crisp. Meanwhile, combine the sriracha, sweet chilli sauce, honey and lime juice in a small pan and place over a medium heat. Heat until just warmed through.
step 4
Put the crisp cauliflower florets into a large bowl and pour over the sauce from the pan. Toss really well, then add to a shallow serving bowl. Scatter with the toasted sesame seeds and spring onion.
