Coconut Shrimp

Ingredients for the Shrimp with Coconut:

1. one-third cup of dried, unsweetened coconut
2. one-third cup coconut flour
3. One tablespoon of seasoning (Creole)
4. One tsp of kosher salt
5. half a teaspoon of powdered garlic
6. Two tsp of erythritol powdered sweetener
7. two eggs
8. Two pounds of large, peeled prawns (about thirty-six)
9. Cooking oil
10. Regarding the Dipping Sauce:
11. 1/2 cup real mayonnaise (I like the store-bought kind, Hellman’s or Dukes)
12. Two tsp of hot Sriracha sauce
13. two tsp lime juice
14. One tsp of Worcestershire sauce
15. One spoonful of erythritol granules (I use Swerve)

Guidelines:

Regarding the Coconut Shrimp:

• In a medium-sized bowl, combine the coconut, coconut flour, sugar, salt, garlic powder, and Creole spice. Crack the eggs into a small bowl and use a fork to thoroughly beat until everything is incorporated.
• Gently roll the prawns to coat after dipping it first in the egg mixture and then in the coconut mixture. Handle the prawns carefully to avoid having the coating come off.
• About three inches of oil should be added to a big pot. As an alternative, preheat a deep fryer to 375 degrees.
• The oil should reach a temperature of 350 to 375 degrees when the saucepan is heated, uncovered, over medium-high heat in the stove. A tiny piece of bread should turn golden brown in the oil after a minute of being added, if you don’t have a thermometer. Avoid consuming the bread!?
• Add roughly one-third of the prawns to the pan after the oil reaches the right temperature. Cook for two to three minutes, or until firm and golden brown.
• Using a slotted spoon or strainer, remove and transfer to a plate covered with paper towels to drain. Proceed with the leftover two-thirds of the prawns, a third at a time. Warm up the food.

Regarding the dipping sauce:

• In a small bowl, mix together all of the sauce ingredients. Serve the hot prawns with a well-stirred dish.