Description
A delicious and keto-friendly dish featuring prawns and eggplant stir-fried with sambal oelek.
Ingredients
Scale
- 1 pound large prawns, peeled and deveined
- 2 medium eggplants, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sambal oelek (or to taste)
- 2 tablespoons soy sauce (or coconut aminos for a keto-friendly option)
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
- Add the eggplant pieces to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the eggplant is tender and slightly browned. Season with salt and pepper. Remove the eggplant from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add the prawns and cook for about 2-3 minutes on each side until they turn pink and opaque.
- Stir in the sambal oelek, soy sauce, and lime juice. Mix well to coat the prawns evenly in the sauce.
- Return the cooked eggplant to the skillet and toss everything together. Cook for an additional 2 minutes to heat through and combine the flavors.
- Serve hot, garnished with fresh cilantro.
Notes
- For added crunch, toss in some sliced bell peppers or snap peas during the eggplant cooking step.
- If you prefer a spicier dish, increase the amount of sambal oelek or add sliced fresh chili peppers to the skillet with the onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 200mg