Creamy Pepper Garlic Prawn : Keto (Low-Carb) or Non-Keto

INGREDIENTS:

  • Mid-size prawn: 14-15 pieces
  • Chilli Powder : 1/6 of a teaspoon (optional)
  • Minced Chills: 1-2 (or more if feeling fiery)
  • Salt: to taste
  • Pepper: half teaspoon or the more the merrier
  • Oregano / Italian Herd Mixed (optional)
  • Garlic: 5-6 mid-size cloves
  • Basil : 5-6 leaves chopped
  • Olive Oil: half teaspoon
  • Butter: one tablespoon
  • Fresh Full Fat Cream / Amul Cream (Keto version) or Maida(All Purpose Flour) and Milk (Non-keto version)
  • Cheese: Parmesan(grated)/Amul Cheese Cube(grated)/Cheese Slice : 10-12gm(optional).

STEPS :

  • MARINATION – Marinade the prawn with salt, pepper, chilli powder, oregano. Set it aside for 20-30mins.
  • ON THE PAN – On medium flame heat in the olive oil and butter. After like 45secs add the minced garlic and chills. Cook till the garlic starts to brown. Please remember we don’t want to burn the garlic so med-high to low flame.
  • ON THE PAN : Once garlic starts to brown add the marinaded prawns and fry (with lid on) on one side for 2mins , flip it and do the same for 3mins. Flip it again and keep on flipping and cooking for another 2 mins or so , or till they start to get the golden-reddish fried colour. Basically we want almost cooked prawns at this point. You can always taste the prawn and see if it’s almost cooked.
  • ON THE PAN(Keto Version): Add water about 1/6 of a cup, basically enough to not let the prawn burn and enough to let the cream emulsify. Cook for another two minutes and add you cream. Cream doesn’t burn but it’s better to keep the heat med-low to low. Add the basil (optional), and cheese. Cover cook for another minute or till the cheese melts. Check for salt and pepper. If you feel there is too much liquid, open the lid and on medium flame cook for a couple of minutes, keep stirring. Take it out of the pan and enjoy.
  • ON THE PAN(Non- Keto Version): Remove the prawns from the pan. You will need a fresh pan for this. On low flame, add another half teaspoon of butter and after 30 secs add one teaspoon of maida. Keep stirring the maida. After two minutes of stirring and milk (100-150ml). Keep stirring. Let it cook for about two minutes. Then add the prawn, basil(option) , cheese (optional) . Cook for another 3 2 minutes. Check for salt and pepper. If you feel there is too much liquid, open the lid and on medium flame cook for a couple of minutes, keep stirring. Take it out of the pan and enjoy.

TIPS :

CLEANING THE PRAWN- Being by asking your fish vendor to remove the head and tail. Remove the black vein/thread like thing from the front of the prawn. Cut it at the back side halfway through and do the same.Now the step of slicing the back side is optional but recommended, else it may taste slightly bitter.

You can use just olive oil or just butter as well for the cooking. Remember that butter burns easily so add some oil or cook on low flame.

In the Non-keto version you can add in some boiled pasta when you are adding the prawns to make a meal out of it.

I missed the basil while cooking, it turns out just fine without it.

Disclaimer : Here the pictures are from the keto version.

Do let me know how it turns out.

Creamy Scrambled Eggs with Spinach and Celery : Keto Friendly (Low-Carb)

INGREDIENTS:

  • 2 Whole Eggs (don’t leave out the yolk , that’s healthy fat)
  • Water/Milk – 1 tablespoon
  • Salt (to taste)
  • Pepper – half a teaspoon or to tatse (freshly grounded is always preferable)
  • Spinach – 75 to 100 gms or how much/less you like (replacement : Broccoli/Mushroom)
  • Celery – one medium stalk (optional) (replacement : Parsley, Coriander/Basil/ Mixed Italian Herbs-store bought)
  • Olive Oil / Butter (what works best is a combination of both)
  • Feta Cheese (optional) : 20gms or what looks enough ( replacement : Amul Cheese Cube/ Amul Cheese Slice.

STEPS:

  • Mix your egg with water or milk, salt, and pepper. Now water/milk gives your eggs a fluffy texture. Also, if you are adding cheese don’t give too much salt, your cheese will have some salt. Set aside the mixture.
  • Cut up the spinach and celery. The spinach should be just chopped into midsize pieces, don’t worry about shape and size. The celery should be tiny. Also please remember to use just the stalk, don’t use the leaves. You can replace spinach with broccoli or mushroom. You can replace celery with Parsley, Coriander/Basil/ Mixed Italian Herbs. If you are using leaves or herbs(not celery) add them much later while adding cheese, otherwise they may burn out.
  • Once you have your vegetables ready. Heat up half teaspoon of olive oil and one teaspoon of butter in a non-stick frying pan in low to medium heat. You can use just olive oil or just butter as well. If you are using just butter, please remember butter tends to burn without a little bit of oil, so low flames.
  • Add you vegetables and a pinch of salt, put on the lid and cover cook until the spinach wilts , roughly 3-4 mins. After the spinach has wilted cover cook for another 2 mins and then cook without cover for a minute or so to remove excess water.
  • Add in your egg mixture in the lowest possible flame. Now the flame is very important if you are to have fluffy eggs.
  • Cover for a 1.5-2 minutes. Once your eggs start to form, scramble them. Add the cheese. Cover again, and repeat this step two the three more times.
  • Open lid and let the excess water dry out for about 30 secs and turn off the gas.

TIPS:

Don’t eat right out of a pan, since hot spinach tends to tatse slightly bitter. Let the eggs sit for about 1-2 mins (cover the pan) and serve. This isn’t true for baby spinach.

Olive oil or butter are all healthy fats so don’t shy away from overindulging.

If you are on Keto don’t use milk for the eggsl mixture, use water instead and definitely use lots of cheese.

If you liked this recipe please let me know in the comments section below.