This vegan recipe of the Nauru classic coconut fried shrimp is a great snack or starter. Serve them with lime and tartar sauce.
Course Appetizer, Snack, starter
Cuisine Micronesian, Nauru
Keyword appetizer, cauliflower, deep fried, snack, starter
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 4people
Ingredients
½headcauliflower
150mLshredded coconut
75mLbread crumbsgluten free if desired
1limezest and juice
75mLcorn starch
3tbspground flax
oil for frying
Instructions
Prepare flax egg by mixing ground flax with 100 mL water and the lime juice. Let sit for a few minutes until thick.
Break and cut the cauliflower into bitesize florets.
Prepare the deep frying sequence by setting up these bowls:1: bowl with water2: bowl with corn starch3: Flax egg4: mix shredded coconut, bread crumbs, lime zest and a pinch of salt
Heat 2-3 cm oil in a shallow pan. When hot enough for frying:Dip cauliflower in water followed by corn starch, flax egg and finally the cocnout/breadcrumb mixture.Try one piece at first, if it browns over a few minutes, the oil is hot enough. Flip the cauliflower during frying for even coloration.
Keep dipping and frying cauliflower until all cauliflower is cooked. Working in small batches of a few florets at a time ensures the oil doesn't cool down too much.