Keto Singapore Chili Prawns
A keto-friendly take on the classic Singapore chili prawns, featuring succulent prawns in a rich, spicy, and slightly sweet tomato-based sauce. Served with cauliflower rice for a complete meal.
Ingredients
- about 450 g Large prawns, peeled and deveined
- 4 cups Cauliflower rice
- 4 tbsp Tomato paste
- 2 tbsp Red chili paste
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 2 tbsp Soy sauce (gluten-free)
- 1 tbsp Erythritol
- 1 tbsp Rice vinegar
- 2 tbsp Olive oil
- 2 tbsp Green onions, chopped
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium-high heat.
- 2Add minced garlic and ginger, sauté for 1 minute until fragrant.
- 3Add red chili paste and tomato paste, cook for another minute.
- 4Stir in gluten-free soy sauce, erythritol, and rice vinegar.
- 5Add prawns and cook until pink and opaque, about 3-5 minutes.
- 6Serve over cauliflower rice, garnished with green onions.
Substitutions
Soy Sauce → Gluten-Free Tamari
GLUTEN
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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