Crispy Fried Coconut Asparagus Rolls

READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Open the young coconuts and drink the water or save it for later (or use it to make a smoothie).
  • Split the coconut shell in equal halves.
  • Using a tablespoon or small serving spoon, scoop out the meat from the coconuts trying to get it all in one piece (should look like a skull cap). Peel off any skin that may be on the outer surface.
  • Cut or tear the piece of coconut meat into three or four equal sized pieces.
  • Wash the asparagus and cut them in three, and discard the bottom third.
  • Take two asparagus pieces and roll them up in one of your coconut meat pieces.
  • Spear the roll with a bamboo skewer trying to get it secure (it helps to spear through the asparagus stalk as well).
  • Repeat the process with each piece of coconut meat until your skewer is loaded up with 4 or 5 rolls. If your coconut meat is too soft it may be tricky to handle this and in that case it might help to use a second bamboo skewer for security.
  • Heat the oil to between 350 and 375.
  • Carefully lower the skewers into the oil. It will splatter like mad so make sure to do it safely - use a deep fryer if you have one.
  • Remove from the oil when the coconut meat looks dark brown and crispy. Place on a paper towel and add salt.
  • For the dipping sauce combine the dipping sauce ingredients.
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