- Soak dried shrimp in cold water for 10 mins to reconstitute. Set aside.
- Cut cauliflower into florets, rinse well and spin very dry. Using a food processor, pulse until they become ‘riced’. Set aside.
- Drain and dice up dried shrimp, discard soaking water. In a hot pan, add in a little avocado oil to warm up, once warm, turn down to medium low and add diced shrimp, stir-fry for a couple of minutes to slightly crisp. Drain oil, reserve and set aside.
- If the beef rump has excess fat, remove some of it and cut them into small pieces and reserve for use later.
- Cut the rest of the beef rump into thin slices or small dice. Marinate with a little salt and pepper, set aside.
- Heat up the same pan on medium heat and add reserved beef fat, render down into oil.
- In the meantime, cut cabbage into quarters, remove core, set one of the flat sides on the cutting board, and cut thin slices crosswise. Rinse well and spin very dry, set aside.
- When the beef fat is completely ‘melted’ into oil, turn to high heat, add beef rump and quickly sear. Do not completely cook through. Plate and set aside.
- In the same pan, turn down to medium heat, the residual oil should still be hot, add the reserved prawn oil.
- Add cabbage slices and let sear for a minute until it takes on colour giving it nice caramelised flavours, then add cauliflower rice, ginger, and cumin. Stir to mix well and then use the back of the spatula to flatten and cover the pan surface. Let sear untouched for a couple of minutes, or until vegetables take a nice caramelised colour. Then turn and repeat.
- Then stir to loosen, add crisped prawns and beef, mix well, take it off the heat.
- Taste and if needed, season with a little salt and pepper.
- Plate and garnish with chopped spring onions.
- Cook Time10 mins
- Prep Time15 mins
300g grass fed beef rump
20g dried shrimp
1 Tbsp avocado oil
100g cabbage, cored (70g net cabbage leaves)
1 tsp minced ginger
1 tsp cumin powder
5g spring onions, finely chopped
Himalayan pink salt, to taste
black pepper, to taste