姜葱炒海鲜 (Jiāng Cōng Chǎo Hǎi Xiān)
Stir-fried Seafood with Ginger and Spring Onion
Yes, with a tweak: request no cornstarch for tenderizing seafood or thickening the sauce, and no added sugar in the seasoning. About 6g net carbs per serving, lower than 6 in 10 Singaporean dishes.
What it is
A flavorful medley of fresh seafood (typically prawns, squid, and fish slices) stir-fried with generous amounts of aromatic ginger and crisp spring onions in a light, savory, and fragrant sauce.
Key ingredients
Prawns, squid, fish slices, ginger, spring onions, garlic, cooking oil, light soy sauce, Shaoxing wine, sesame oil, white pepper.
How to make it keto
Request no cornstarch for tenderizing seafood or thickening the sauce, and no added sugar in the seasoning. Ensure all seafood is cooked directly without starchy coatings.
Watch out for
Cornstarch used for velveting seafood or thickening the sauce. Hidden sugars in commercial soy sauces and Shaoxing wine. Always confirm 'no sugar, no starch'.
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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