Keto Sambal Prawns with Zucchini Noodles

Ingredients

• about 450 g Prawns
• 4 medium Zucchini
• 3 tbsp Sambal oelek
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Coconut aminos
• 1 tbsp Swerve
• 1 tbsp Lime juice
• 2 tbsp Coconut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Carefully peel and devein the about 450 g of prawns. Mince the 4 cloves of garlic and the 2.54 cm of ginger. Spiralize the 4 medium zucchini into noodles, setting them aside.
2. 2Place a large wok or a 30.48 cm skillet on the stove over medium-high heat, aiming for a surface temperature between 162.8-190.6°C (160-190°C). Add the 2 tbsp of coconut oil and allow it to heat until shimmering, which should take about 1-2 minutes.
3. 3Add the minced 4 cloves of garlic and the 2.54 cm of ginger to the hot oil. Sauté for 1-2 minutes, stirring constantly, until they become fragrant and lightly golden.
4. 4Add the 3 tbsp of sambal oelek and the prepared about 450 g of prawns to the wok or skillet. Stir-fry for 3-5 minutes, turning occasionally, until the prawns turn opaque pink and are cooked through.
5. 5Add the spiralized 4 medium zucchini noodles, 2 tbsp of coconut aminos, 1 tbsp of Swerve, and 1 tbsp of lime juice to the pan. Stir-fry for 2-4 minutes, tossing gently, until the zucchini noodles are tender-crisp but still have a slight bite.
6. 6Serve immediately.

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