My sister (who is awesome BTW) texted me the other day. She usually reaches out to me once a week to ask how our family is doing, or how life is going, but today, her text read “does the sister not get any recipes on LCA?”, in a joking manner of course.
She does have a point as we have yet to release a recipe from her on LCA. She’s actually pretty good at cooking. I remember back in my days, I would often visit her college apartment and she would cook me an awesome meat-sauce spaghetti!
Anyways, I texted her back “do you have any recipes that isn’t mom’s?”, and she responded with “prosciutto and kaiware daikon and it’s low-carb/keto!!”.
I thought about that combination for a second, it’s super simple yet the 2 bold flavors of salty prosciutto mixed with the sharpness of radish sprouts would probably bring an interesting pairing. So using that as a base, we added some flair in there and out came this awesome snack we call Prosciutto Radish Sprout Wraps with Japanese Garlic Mayo!!
So thank you sis for the great recipe and hope we find some pictures of this dish made by our visitors soon!
This recipe is low-carb/keto friendly at ~.2g of net carbs per roll and makes for a nice quick snack.
It combines the saltiness of the prosciutto with the pleasant sharpness from the radish sprouts to form a bold flavor profile all held together by the garlic mayo spread.
For this recipe, the only special ingredient you would need is Kewpie Mayo, which can be picked up on Amazon or a local Asian supermarket. Radish Sprouts should be available at your local Asian supermarket or natural supermarket like Sprouts/Wholefoods.
Now, let’s get started!
Prepping Time 5M
Total Time 5M
Net Carb/Rolls ~.2g
Servings 6 Rolls
Ingredients
- 6 Slices of Prosciutto
- 1oz Radish Sprouts (Kaiware Daikon in Japanese)
- 1/2 Persian/Japanese Cucumber
- 1 Clove Garlic
- 2 tbsp Kewpie Mayo
- 6 Toothpicks
Directions
1) Gather all the ingredients.
2) Cut ends off of cucumber cut it long ways. Cut cucumber in half and cut again longways making 2 halves. Cut halves long ways into 1/4’s making four longs sticks from each half as shown below. Set aside.
3) Cut radish sprouts about 1/2 inch above stem and wash in cold water well. Set aside.
4) Grind garlic with a grinder or garlic press and place into a small mixing bowl.
5) Add Kewpie Mayo into the small mixing bowl with garlic and mix well. This will be your spread.
6) Lay a slice of prosciutto onto clean surface. Apply ~1 tsp of Japanese Garlic Mayo spread in a line across the center of the prosciutto. Place a slice of cucumber and pinch radish sprouts on top of the spread. Grab the bottom and roll upwards into a tight cylinder. Place toothpick through the middle to ensure hold. Repeat for other pieces. Keep refrigerated until ready to serve.
Hope you enjoy my sister’s Keto Prosciutto Radish Sprouts Wraps with Japanese Garlic Mayo!!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Prosciutto Radish Sprouts Wraps with Japanese Garlic Mayo
Ingredients
- 6 Slices Prosciutto
- 1 oz Radish Sprouts
- 1/2 Whole Persian/Japanese Cucumber
- 1 Clove Garlic
- 2 tbsp Kewpie Mayo
- 6 Pieces Toothpicks
Instructions
- Gather all the ingredients.
- Cut ends off of cucumber cut it long ways. Cut cucumber in half and cut again long ways making 2 halves. Cut halves long ways into 1/4's making four longs sticks from each half as shown below. Set aside.
- Cut radish sprouts about 1/2 inch above stem and wash in cold water well. Set aside.
- Grind garlic with a grinder or garlic press and place into a small mixing bowl.
- Add Kewpie Mayo into the small mixing bowl with garlic and mix well. This will be your spread.
- Lay a slice of prosciutto onto clean surface. Apply ~1 tsp of Japanese Garlic Mayo spread in a line across the center of the prosciutto. Place a slice of cucumber and pinch radish sprouts on top of the spread. Grab the bottom and roll upwards into a tight cylinder. Place tooth through the middle of ensure hold. Repeat for other pieces. Keep refrigerated until ready to serve.
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