Coconut shrimps

To make the coconut shrimps, start by preparing the accompanying sauces. In a mixer bowl, pour seed oil 1, soy milk 2, and the squeezed and filtered lime juice 3.

Add a pinch of salt and blend everything 4 until the mixture thickens. Divide the sauce obtained into 3 bowls 5. Leave one natural (it will be your fake mayonnaise) and flavor the other two. In one, add the tomato paste 6,

stirring with a teaspoon in order to mix everything well 7. Let's prepare the second sauce, adding red Thai curry 8 to the last bowl and mix everything: your 3 sauces are ready 9.

Now let's clean the shrimps (alternatively you can use the prawns): remove the heads by applying a slight pressure with your hands between the head and the body 10. Remove the legs 11 and extract the meat from the shell 12, but without detaching the tail.

Eliminate the intestine with the help of a toothpick or the tip of a small knife 13. Then equip yourself with 3 trays: in the first pour rice flour, in the second break and beat the eggs and in the third place coconut flour. Once beaten, salt the eggs to taste 14 and dip each shrimp in rice flour 15.

Dip the shrimps in the beaten egg 16 and finally in the coconut flour 17. Pour the seed oil in a high-sided pan and cook until it reaches a temperature of 340-350°F (170-180°C) (check with a kitchen thermometer) 18 .

Dip the shrimps in the boiling oil and let them fry for 1 minute 19. Always fry a few at a time, so that the oil maintains the right temperature. When they turn golden brown, take the prawns out and drain on a tray covered with absorbent paper 20. Transfer the coconut shrimps to a dish 21. Your coconut shrimps are ready to be served hot, accompanied by the delicious sauces!