姜葱砂煲鳗鱼 (生酮改造)
Claypot Eel with Ginger and Spring Onion (Keto Modified - No Starch Sauce)
Yes, with a tweak: ensure no cornstarch or other thickeners are used in the sauce. About 10g net carbs per serving, on the higher side for Singaporean food, so watch the portion.
What it is
Slices of fresh, succulent eel stir-fried and then braised in a traditional claypot with an aromatic sauce featuring generous amounts of ginger and spring onion. Modified to omit starch thickeners and minimize added sugar.
Key ingredients
Eel (sliced), ginger (julienned), spring onions (cut), low-sodium soy sauce, Shaoxing wine, sesame oil, white pepper, chicken broth, cooking oil.
How to make it keto
Ensure no cornstarch or other thickeners are used in the sauce. Request low-sugar soy sauce and minimal or no added sugar.
Watch out for
Starch is very commonly added to claypot sauces for consistency. Sugar is often used to balance the flavour. Ensure no high-carb vegetables are unexpectedly added.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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