Cambodian Keto Green Mango Salad With Prawns & Fried Eggs – A Sensational Low-Carb Experience

Allergens

Shellfish (Prawns)

Ingredients

• 2 cups fresh green mango, finely chopped
• 1 lb large prawns, peeled and deveined
• 3 cups cauliflower rice, cooked
• 6 large eggs
• 4 tbsp olive oil, divided
• 2 shallots, thinly sliced
• 1 cup Thai basil leaves
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar substitute
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine chopped green mangoes, sliced shallots, Thai basil leaves, fish sauce, lime juice, sugar substitute, salt, and pepper. Mix well and set aside.
2. Heat 2 tbsp of olive oil in a large pan over medium heat. Add prawns, cook until pink and opaque, about 4 minutes per side. Remove from the pan and set aside.
3. In another pan, heat the remaining 2 tbsp of olive oil. Crack an egg into the hot oil and fry until the white is set but the yolk is still runny, about 2 3 minutes per side. Repeat for all eggs.
4. To assemble, place a portion of cooked cauliflower rice on each plate, top with a generous helping of mango salad, followed by the prawns, and finally, a fried egg.
5. Serve immediately, garnished with additional Thai basil leaves if desired.

Chef’s Insight

The combination of green mangoes and Thai basil brings an authentic Cambodian flavor to this dish.

Notes

This recipe is perfect for a low-carb, keto-friendly breakfast.