Keto Prawn Sambal with Shirataki Rice

Ingredients

• 1.5 lbs Prawns
• 2 tablespoons Coconut oil
• 1 medium Red onion
• 4 cloves Garlic
• 1 inch Ginger
• 4 small Red chilies
• 2 tablespoons Tomato paste
• 2 tablespoons Fish sauce
• 1 tablespoon Lime juice
• 2 packs Shirataki rice

Instructions

1. 1Open the 2 packs of shirataki rice and drain them in a colander. Rinse the rice thoroughly under cold running water for 1 minute, then set aside to drain further.
2. 2Place a 12-inch skillet over medium heat (about 300°F / 150°C). Add the 2 tablespoons of coconut oil and let it melt and shimmer.
3. 3Add the 1 medium red onion, which has been chopped into 1/2-inch pieces, to the hot skillet. Cook, stirring occasionally, for 5-7 minutes until the onion pieces are softened and translucent.
4. 4Add the 4 cloves of garlic, which have been minced, and the 1 inch of ginger, which has been grated. Cook for 1 minute more, stirring constantly, until the garlic and ginger smell fragrant.
5. 5Add the 4 small red chilies, which have been finely chopped, and the 2 tablespoons of tomato paste. Stir well to combine and cook for 2 minutes, allowing the flavors to meld.
6. 6Add the 1.5 lbs of prawns to the skillet. Cook, stirring occasionally, for 3-5 minutes, or until the prawns turn pink and opaque and reach an internal temperature of 145°F (63°C).
7. 7Stir in the 2 tablespoons of fish sauce and the 1 tablespoon of lime juice. Cook for 1 more minute to ensure everything is heated through.
8. 8Divide the drained shirataki rice among 4 serving bowls. Spoon the cooked prawn sambal mixture over the shirataki rice in each bowl.

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