Udang Goreng Mentega (Butter Prawn)
Keto Udang Goreng Mentega (Butter Prawn)
1 Tablespoon coconut oil
2 cloves of garlic
1 green chili thinly sliced
4 springs of curry leaves
450g king prawns peeled
2 Tablespoons heavy cream
1/2 teaspoon fine sea salt
1/2 teaspoon seasame oil
8 egg yolks
1/4 teaspoon of sea salt
1/2 teaspoon of Sukrin 1 sugar substitute
150g of coconut oil (or melted butter)
1/4 teaspoon of white pepper
For the Prawns
For the egg floss
Separate egg yolks and whites. Whisk the egg yolks, salt, and sweetener together in a bowl.
Heat a wok or deep frying pan on a high heat. Add oil, then pour in the egg slowly at the same time continuously stirring to create the floss.
When the eggs hit the oil, stir them around. This will prevent clumping. COntinuing stirring until floss is golden brown. Scoop out and strain off excess oil. Sprinkle with sea salt, white pepper to season.
Put wok or pan back on medium heat, add oil and stir fry the garlic, chili and curry leaves for a few seconds. Add Prawns, cream and salt and stir fry for 2-3 minutes or until prawns are pink. Add sesame oil and stir for 10 seconds.
Transfer to a serving dish and top with floss. Serve immediately.
For the nutrition we estimate 25% of the oil will be absorbed in the floss.
If you prefer lower calories or fat, reduce the portion of floss you consume.
Calories 345, Fat 23 grams, Protein 31 grams, Carbs 3 grams, Fiber 1 grams