Keto Prawn and Water Chestnut Stir-Fry with Szechuan Sauce (Sweet and Spicy)

Allergens

Shellfish

Ingredients

• 16 large prawns, peeled and deveined
• 8 water chestnuts, drained and sliced
• 2 tablespoons olive oil
• Salt and pepper to taste Szechuan Sauce:
• 2 tablespoons low
• carb soy sauce (e.g., tamari)
• 1 teaspoon Szechuan peppercorns, crushed
• 1 teaspoon sugar substitute (e.g., stevia or erythritol)
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon xanthan gum (optional)

Instructions

1. In a small bowl, whisk together the ingredients for the Szechuan sauce until fully combined and smooth. Set aside.
2. Season the prawns with salt and pepper to taste. Heat olive oil in a large wok or skillet over medium high heat. Add the prawns and water chestnuts, stir frying until the prawns turn pink and cooked through, about 3 4 minutes.
3. Pour the prepared Szechuan sauce into the wok with the prawns and water chestnuts, stirring well to coat. If using xanthan gum, sprinkle it in at this stage and mix thoroughly for a thicker sauce consistency. Cook for another 1 2 minutes until heated through.
4. Remove from heat and transfer to a serving plate, ensuring the dish is centered and flat for top view imagery. For bottom view, use a shallow focus on the texture of prawns and water chestnuts while maintaining an elegant, photorealistic presentation.

Chef’s Insight

The xanthan gum is optional but adds a thicker consistency to the sauce, enhancing the overall mouthfeel of the dish.

Notes

Adjust the heat level to your preference by using more or fewer Szechuan peppercorns.