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Salted Egg Prawn Zoodles Recipe

Salted Egg Prawn Zoodles



Prep time


Cooking time





This keto-friendly Salted Egg Prawn Zoodles recipe pairs the creamy richness of salted egg sauce with the lightness of zucchini noodles and the succulent texture of prawns. Ideal for those on a keto diet or anyone seeking a healthier yet flavourful alternative.

Credits to for this amazing recipe. Check out 25 more delicious low-carb Malaysia keto recipes like this.


  • For the Zoodles
  • 1 large green zucchini, spiralized into zoodles

  • Salt

  • For the Prawns
  • 6 medium-sized prawns (cleaned and deveined)

  • 1 egg

  • 2 tbsp almond flour

  • ½ cup coconut oil (for deep frying)

  • For the Sauce
  • 2 tbsp butter

  • 1-2 sprigs of dry curry leaves

  • 3 tbsp thickened cream

  • 2 cloves garlic, finely sliced

  • 2 hard-boiled salted egg yolks

  • 1 tbsp keto sweetener

  • 2 red chili padi or 1 tsp of chili flakes

  • Black pepper and white pepper to taste

  • A Lemon wedge and coriander for garnish (optional)


  • Preparing the Zoodles
  • Use a vegetable spiralizer or peeler to spiralize the zucchini into noodle ribbons.
  • Sprinkle with salt and set aside to drain.
  • Massage zucchini gently to drain liquid.
  • Preparing the Salted Egg Yolk Paste
  • Mix salted egg yolks with 2 tablespoons of thickened cream and 1 tablespoon of sweetener.
  • Add a tablespoon of water if the paste is too thick.
  • Set aside.
  • Preparing the Prawns
  • Devein the prawns and season with salt and white pepper.
  • Beat one egg to be used as batter.
  • Heat coconut oil in a small pan.
  • Dip the prawns in the egg batter and roll to coat with almond flour.
  • Deep fry prawns for around 1 – 2 minutes or until they are half cooked.
  • Remove the prawns and put on paper towel to drain oil.
  • Set aside.
  • Making the Sauce
  • Heat butter in a frying pan over medium heat.
  • Add garlic and curry leaves.
  • When the garlic starts to turn brown, add the salted egg yolk paste and chopped chili padi.
  • Let it sizzle for 2-3 minutes.
  • Add the pre-cooked prawns and toss well.
  • Taste, add salt and black pepper, and transfer the prawns to a serving dish.
  • Combining Everything
  • Off the heat, in the same pan, add the zucchini noodles.
  • Toss the zucchini noodles for 1 – 2 minutes until they are well combined with the remaining egg yolk sauce.
  • The zucchini should be soft but not soggy.

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Healing Taste of Asianketo by Roslina Manaf
Healing Taste of Asianketo by Roslina Manaf
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