How to make it
Process the cauliflower in a food processor until finely chopped. Set aside.
Heat 1 tbsp oil in a fry pan on low heat. Pour in the eggs and swirl to coat like omelette, until set, and flip. Continue to cook until both sides set but not brown. Roll up the egg and sliced into thin ribbons. Set aside.
Heat another 1 tbsp oil and stir-fry the prawns for 3 mins. Remove and drain on paper towel.
Add the remaining oil and stir-fry the onions, Lee Kum Kee Minced Garlic, minced ginger and bacon for 30 secs.
Add the dry sherry and cook for 1 min. Add the cauliflower and cook, stir for 3-5 mins or until tender.
Add the sauce mix, spring onions and peas, and stir-fry for 1-2 mins. Divide among bowls and top with the egg ribbons, prawns and fresh coriander. Serve hot.