Thai Coconut Shrimp with Chilli-Mango Salsa
10-12 large fresh or frozen shrimp ½ cup regular white flour
1 tsp baking powder ¼ tsp salt 1 tsp MyOlive Harissa Olive Oil 1 egg ⅓ cup ice water or cold water ½ cup dry shredded unsweetened coconut (baking-type) 1 cup coconut oil Sauce 1 large ripe mango 1 canned pineapple ring 3-4 Tbsp Sweet Thai Chili Sauce 3 Tbsp MyOlive Mango White Balsamic Vinegar Directions Sauce: Peel and dice mango into chunks; combine with pineapple ring and puree in blender until smooth. With a mixer on high speed, beat until thoroughly combined. Add desired amount of chili sauce and mango balsamic, mix to combine and chill. Shrimp: Remove shells from shrimp; leave tails on for easier cooking and serving, set aside. Make the batter by mixing flour, baking powder and salt. Crack the egg into the dry mixture, add the water, stir to break up the yolk and form a fairly smooth batter. Spread coconut over a plate or other dry surface and set batter bowl aside. Holding shrimp by tail, dip in batter, then in coconut and place on dry plate. Pour oil in frying pan that is at least 1 inch deep. Set over medium-high to high heat. To test the temperature, drop a small amount of batter into the oil and see if it sizzles. Drop shrimp into pan, reduce to medium and cook quickly, about 20 seconds per side in order to not burn coconut. Turn with tongs. Remove shrimp from oil
after they are a light golden brown and drain on a piece of parchment paper. Serve with chili- mango sauce.