Keto-Friendly Malaysian Breakfast Feast: Laksa Carbonara with Coconut Pancakes

Allergens

Shrimp, Eggs, Coconut

Ingredients

• 8 oz shrimp, peeled and deveined
• 4 large eggs
• 1/2 cup coconut flour
• 1/2 cup unsweetened almond milk
• 1/2 cup canned coconut milk
• 1 tbsp tapioca starch
• 1 tbsp coconut oil
• 1 tbsp fish sauce
• 1 tsp shrimp paste
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• 1/4 cup chopped green onions
• 2 oz grated mozzarella cheese
• 1 tbsp chopped fresh cilantro
• 1/2 tbsp lemon juice

Instructions

1. Step 1: In a medium bowl, whisk together the coconut flour, almond milk, and tapioca starch to create a smooth batter for the pancakes. Set aside. Step 2: In a large saucepan, heat the coconut oil over medium high heat. Add the shrimp, fish sauce, shrimp paste, turmeric, cayenne pepper, salt, and black pepper. Cook until the shrimp is pink and cooked through. Remove from heat and set aside. Step 3: In a separate pan, whisk together the eggs, coconut milk, mozzarella cheese, and lemon juice to create the Laksa Carbonara sauce. Heat over low heat until the cheese has melted and the sauce is smooth. Step 4: Cook the Coconut Pancakes by spooning the batter onto a preheated griddle or non stick pan. Cook until bubbles form on the surface and edges are golden brown, then flip and cook the other side. Keep warm in a low oven while cooking the remaining pancakes. Step 5: Assemble the dish by placing two Coconut Pancakes on each plate, topping with the Laksa Carbonara sauce and cooked shrimp. Garnish with chopped green onions and fresh cilantro.

Chef’s Insight

Use a silicone basting brush to spread the batter evenly on the griddle for perfectly round Coconut Pancakes.

Notes

Feel free to adjust the heat level by increasing or decreasing the amount of cayenne pepper used.