Keto Sambal Prawns with Zucchini Noodles

Ingredients

• about 450 g Prawns (peeled and deveined)
• 4 Zucchini
• 2 tbsp Coconut Oil
• 2 tbsp Sambal Oelek
• 3 cloves Garlic (minced)
• 1 tsp Ginger (minced)
• 2 tbsp Coconut Aminos
• 1 tbsp Lime Juice
• 2 tbsp Cilantro (chopped)

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

Instructions

1. 1Using a spiralizer, transform the 4 zucchini into noodles. Place the zucchini noodles into a bowl and set aside.
2. 2Place a large skillet, at least 25.4-30.48 cm in diameter, over medium-high heat. Add the 2 tablespoons of coconut oil to the skillet and heat until shimmering, about 1-2 minutes. The temperature should be around 190°C.
3. 3Add the 3 cloves of minced garlic and 1 teaspoon of minced ginger to the hot oil in the skillet. Stir-fry constantly for 30-60 seconds, until the garlic and ginger become fragrant.
4. 4Stir in the 2 tablespoons of sambal oelek and continue to stir for 30 seconds to combine with the aromatics.
5. 5Add the about 450 g of peeled and deveined prawns to the skillet. Cook the prawns for 3-4 minutes, stirring occasionally, until they turn opaque pink and are cooked through. The internal temperature of the prawns should reach 63°C.
6. 6Pour in the 2 tablespoons of coconut aminos and 1 tablespoon of lime juice, stirring well to combine with the sauce and prawns.
7. 7Add the prepared zucchini noodles to the skillet. Using tongs, gently toss the zucchini noodles with the sauce and prawns. Cook for 2-3 minutes, stirring occasionally, until the zucchini noodles are slightly tender but still have a slight bite.
8. 8Remove the skillet from the heat. Garnish the dish with the 2 tablespoons of chopped cilantro and serve immediately.

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