Crispy Fried Coconut Asparagus Rolls
- 2 young coconuts
- 1 bunch of fresh green asparagus (thin ones work better)
- vegetable oil (for deep frying)
- coarse salt
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 garlic clove, pressed
- salt and pepper
- 1 teaspoon fresh lime juice
- 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.
coconuts, green, vegetable oil, salt, sour cream, mayonnaise, garlic, salt, lime juice
Taken from www.food.com/recipe/crispy-fried-coconut-asparagus-rolls-376327 (may not work)