If anybody wants to start on a keto diet, the recipe for salted egg prawn zoodles is a great way to kick off. All the ingredients in this dish come together beautifully to meet all your keto requirements. Besides, anything with salted eggs is delicious!
For any diet or way of life to be sustainable, it must be inclusive, so how do we do that? By making our culture and food traditions a part of our new way of eating. We make it appealing for people to eat healthy food using flavours that are close to their hearts.
In Malaysia that might mean Nasi lemak, Laksa Nonya, Masak Lemak Cili Padi or Salted eggs! Since taking this direction, I’ve created recipes such as Cauliflower nasi lemak, an almond based cucur udang and salted egg zucchini noodles just to name a few.
Asian Inspired Keto Zoodles
Asianketo’s recipe for Salted Egg Prawn Zoodles has all the elements of keto. Carbohydrates from the zucchini, fat from the heavy cream and protein from the prawns. It combines together really well with salted egg sauce.
The Malaysian part of it comes in with the addition of chili padi and curry leaves. For me it is a perfect dish. It’s delicious and it’s kid friendly!
Salted Egg Prawn Zoodles
Total Macros: 830 Kcal, 72g of fat, 9g net carbs, 25g total carbs, 4g fibre and 30g protein
- 1 large green zucchini, spiralized into zoodles
- 6 medium sized prawns (cleaned and deveined)
- 1 egg
- 2 tablespoon of almond flour (to coat prawns)
- ½ cup of coconut oil (for deep frying prawns)
- 2 tablespoons of butter
- 1-2 sprigs of dry curry leaves
- 3 tablespoons of thickened cream (I’m using bulla)
- 2 cloves garlic, finely sliced
- 2 hard-boiled salted egg yolks
- 1 tbsp sweetener (I’m using Lokanto)
- 2 red chili padi or 1 tsp of chili flakes
- Salt, black pepper and white pepper to taste
- A Lemon wedge and coriander for garnish (optional)
- Using a vegetable spiralizer or peeler, spiralised zucchini into noodle ribbons. Sprinkle with salt and set aside to drain. Massage zucchini gently to drain liquid.
- Mix salted egg yolks with 2 tablespoons of thicken cream and 1 tablespoon of sweetener (Lakanto). Add a tablespoon of water if paste is too thick. Set aside.
- Devein the prawns and season with salt and white pepper.
- Beat one egg to be used as batter.
- Heat coconut oil in a small pan. Dip the prawns in the egg batter and roll to coat with almond flour. Deep fry prawns for around 1 – 2 minutes or until they are half cooked. Remove the prawns and put on paper towel to drain oil. Set aside.
- Heat butter in frying pan over medium heat.
- Add garlic and curry leaves. When the garlic start to turn brown, add the salted egg yolk paste, chopped chili padi. Let it sizzle for 2 – 3 minutes.
- Then add the pre-cooked prawns and toss well.
- Taste, add salt and black pepper and put the prawns into a serving dish.
- Off the heat, In the same pan, add the zucchini noodles. Toss the zucchini noodle for 1 – 2 minutes until the zoodles are well combined with the remaining egg yolk sauce. The zucchini should be soft but not soggy.
- Serve the zoodles topped with prawns, a lemon wedge and a sprig of coriander.
Like most Malaysian, my favourite pastime is cooking and eating good food. We have emotional connection to food and eating is not only to appease hunger but an experience using all our senses. So if I’m going on a diet, I want it to be nutritious, smell and taste delicious and looks scrumptious. All that is incorporated how I designed my dishes.
For other Asianketo recipes, check my website, Instagram and Facebook. The ultimate aim of Asianketo is to spread a healthier eating lifestyle by sharing delicious, fast, easy, keto Asian inspired dishes where culture, food stories and traditions are part of the recipes. Something delicious and familiar to our palate and close to Malaysian hearts.
I hope you enjoyed my Salted Egg Prawn Zoodles recipe and find it easy to cook and absolutely delicious to eat!