Ingredients
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2
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1
-
-
-
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2
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2
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1
-
-
1
-
-
-
-
-
Directions
Crispy Fried Coconut Asparagus Rolls, I came up with this one serendipitously I had a bunch of empty young coconut shells (I drink a lot of young coconut water – nature’s sports drink) and wanted to figure out something tasty to do with the meat I had a pot of oil on the stove from deep frying the night before and some asparagus in the fridge and so used my imagination and came up with this tasty concoction
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Steps
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1
Done
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Open the Young Coconuts and Drink the Water or Save It For Later (or Use It to Make a Smoothie). |
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2
Done
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Split the Coconut Shell in Equal Halves. |
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3
Done
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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. |
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4
Done
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Cut or Tear the Piece of Coconut Meat Into Three or Four Equal Sized Pieces. |
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5
Done
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Wash the Asparagus and Cut Them in Three, and Discard the Bottom Third. |
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6
Done
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Take Two Asparagus Pieces and Roll Them Up in One of Your Coconut Meat Pieces. |
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7
Done
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Spear the Roll With a Bamboo Skewer Trying to Get It Secure (it Helps to Spear Through the Asparagus Stalk as Well). |
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8
Done
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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. |
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9
Done
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Heat the Oil to Between 350 and 375. |
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10
Done
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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. |
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11
Done
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Remove from the Oil When the Coconut Meat Looks Dark Brown and Crispy. Place on a Paper Towel and Add Salt. |
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12
Done
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For the Dipping Sauce Combine the Dipping Sauce Ingredients. |
