Cauliflower Cream with Curried Prawns

Make the cauliflower cream: wash the cauliflower and cut into florets. Place them in the MicroCook Round 2.25L with the crumbled stock cube and 600 ml water. Cover and microwave for 10 min. at 600 watts. Allow to stand for 2 min. Stir and then microwave again for 10 min. and allow to stand for an additional 5 min. Add the heavy cream and season with salt and pepper.

Pre-heat the oven to 250°C / Th 8-9.

Beat the egg, curry powder, salt and pepper in the Mixing Bowl 1.5L using the KPT Whisk. Add the prawns and mix gently using the KPT Master Tongs to ensure they are completely covered.

Drain the prawns and place them in the Space Saver Bowl 2L, sprinkle them with the breadcrumbs and grated coconut, seal bowl and shake.

Prepare 6 skewers with three prawns on each and place on the UltraPro Oven Plate. Bake uncovered for 10 min.

Reheat the cauliflower cream if needed. Mix using a hand-held blender. Place a skewer over each serving of cream.

Tip: In order to minimize splashes when you are blending, place the splash guard cover of the Mixing Bowl 1.5L on top of the MicroCook 2.25L.