Crispy Fried Coconut Asparagus Rolls

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 open the young coconuts and drink the water or save it for later (or use it to make a smoothie).
• 2 split the coconut shell in equal halves.
• 3 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.
• 4 cut or tear the piece of coconut meat into three or four equal sized pieces.
• 5 wash the asparagus and cut them in three, and discard the bottom third.
• 6 take two asparagus pieces and roll them up in one of your coconut meat pieces.
• 7 spear the roll with a bamboo skewer trying to get it secure (it helps to spear through the asparagus stalk as well).
• 8 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.
• 9 heat the oil to between 350 and 375.
• 10 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.
• 11 remove from the oil when the coconut meat looks dark brown and crispy. place on a paper towel and add salt.
• 12 for the dipping sauce combine the dipping sauce ingredients.