Keto Singapore Chili Prawns

Ingredients

• about 450 g Prawns
• 2 tbsp Coconut oil
• 4 cloves Garlic
• 2.54 cm Ginger
• 3 small Red chilies
• 2 tbsp Tomato paste
• 1 tbsp Soy sauce
• 1 tbsp Swerve (or erythritol)
• 0.5 cup Chicken broth
• 1 tbsp Lime juice
• 0.5 tsp Salt
• 0.25 tsp Xanthan Gum

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

Instructions

1. 1Prepare the about 450 g prawns by deveining and cleaning them. Pat them completely dry with paper towels.
2. 2Heat the 2 tbsp coconut oil in a large wok or skillet over medium-high heat, which is approximately 190°C.
3. 3Add the 4 cloves of minced garlic, 2.54 cm of grated ginger, and 3 finely chopped red chilies to the hot oil. Cook for 1 minute, stirring constantly, until the mixture is fragrant.
4. 4Stir in the 2 tbsp tomato paste and cook for another 1 minute, stirring to combine it with the garlic, ginger, and chilies.
5. 5Add the prepared about 450 g prawns to the wok. Stir-fry for 3-5 minutes, or until the prawns turn pink and are cooked through. The internal temperature should reach 63°C.
6. 6Pour in the 1 tbsp soy sauce, 1 tbsp Swerve (or erythritol), and 0.5 cup chicken broth. Stir everything together and bring the mixture to a gentle simmer.
7. 7In a small bowl, whisk together the 0.25 tsp xanthan gum with 1 tbsp cold water until smooth. Pour this mixture into the simmering sauce while stirring constantly. Continue to stir until the sauce thickens, which should take about 1 minute.
8. 8Stir in the 1 tbsp lime juice. Taste the sauce and add the 0.5 tsp salt if needed. Serve the Keto Singapore Chili Prawns hot.

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