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Keto Palabok

Keto Palabok

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Serves:
MacroValue
Carbs:2.4 g
Fat:17.2 g
Protein:21 g

Ingredients:

  • 4-6 Shrimp
  • 1 Shirataki Noodles
  • 1 ½ tbsp Annatto Powder
  • 3-4 Garlic Clove
  • 1 Onion
  • 2-3 tbsp Cooking Oil
  • 2 tbsp Fish Sauce
  • 2 cup Water
  • 4 tbsp Pork Crackling
  • ½ cup Almond Flour
  • 1 Free Range Egg
  • 1 Free Range Egg
  • 2 tbsp Dried Shrimp
  • 1 tbsp Roasted Garlic
  • 1 tbsp Spring Onions

Cooking Instructions

  1. Drain shirataki noodles from packaging and rinse. Boil for 2 minutes, drain fully, stir fry in a hot wok and then, set aside. (Make sure the smell if Shirataki noodles is gone!)
  2. In a saucepan, sauté garlic, minced onion and dried shrimp in 2 tbsps. of cooking oil. Add the 4 (to 6) pcs of shrimp, cook until the entire mix is orange in color and then set aside. This will be the palabok topping
  3. Blend the shrimp heads with 2 cups of water. Drain on a strainer and set juice aside
  4. Combine the blended shrimp heads, fish sauce, pepper and annatto powder. Simmer for 5 minutes
  5. Add the almond flour little by little while stirring constantly, this will serve as the sauce slurry
  6. Add the beaten eggs and stir until the sauce thickens further and is ready to serve
  7. Pour your desired amount of sauce onto the cooked shirataki noodles. Garnish with minced spring onions, roasted garlic, ground pork crackling and shrimp

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Keto Palabok

Ingredients:

  • 4-6 Shrimp
  • 1 Shirataki Noodles
  • 1 ½ tbsp Annatto Powder
  • 3-4 Garlic Clove
  • 1 Onion
  • 2-3 tbsp Cooking Oil
  • 2 tbsp Fish Sauce
  • 2 cup Water
  • 4 tbsp Pork Crackling
  • ½ cup Almond Flour
  • 1 Free Range Egg
  • 1 Free Range Egg
  • 2 tbsp Dried Shrimp
  • 1 tbsp Roasted Garlic
  • 1 tbsp Spring Onions

Cooking Instructions

  1. Drain shirataki noodles from packaging and rinse. Boil for 2 minutes, drain fully, stir fry in a hot wok and then, set aside. (Make sure the smell if Shirataki noodles is gone!)
  2. In a saucepan, sauté garlic, minced onion and dried shrimp in 2 tbsps. of cooking oil. Add the 4 (to 6) pcs of shrimp, cook until the entire mix is orange in color and then set aside. This will be the palabok topping
  3. Blend the shrimp heads with 2 cups of water. Drain on a strainer and set juice aside
  4. Combine the blended shrimp heads, fish sauce, pepper and annatto powder. Simmer for 5 minutes
  5. Add the almond flour little by little while stirring constantly, this will serve as the sauce slurry
  6. Add the beaten eggs and stir until the sauce thickens further and is ready to serve
  7. Pour your desired amount of sauce onto the cooked shirataki noodles. Garnish with minced spring onions, roasted garlic, ground pork crackling and shrimp