Buffalo Cauliflower Bites
with Spicy Mayo Dipping Sauce
Ingrédients : Crevettes géantes (crevettes, phosphate de sodium, sel) • Mayo épicée (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) (œuf, moutarde) • Noix de coco râpée (chair de noix de coco blanche, métabisuphite de sodium) (sulfites) • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Poudre d'ail.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
6 cs
Noix de coco, râpée
(Peut contenir : Poisson, Moutarde, Sulfites, Triticale, Lait, Arachides, Sésame, Noix, Oeuf, Soya, Blé, Crustacés)
285 g
Crevettes géantes
(Contient: Crevettes)
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
2 g
Poudre d'ail
(Peut contenir : Moutarde, Sulfites, Triticale, Lait, Arachides, Sésame, Noix, Soya, Blé)
4 cs
Mayo épicée
(Contient: Oeuf, Moutarde Peut contenir : Poisson, Sulfites, Lait, Sésame, Soya, Blé, Crustacés, Gluten)
Pas inclus dans votre livraison
1 cs
Farine tout usage*
(Contient: Gluten)
0.13 cc
Sel*
1 pièce(s)
Oeuf*
¼ tasse(s)
Huile*
0.13 cc
Poivre*
Ustensiles
Instructions
- Add 1 tbsp flour and garlic powder to a large zip-top bag.
- Combine coconut and half the panko in a medium bowl. (NOTE: This is your breading.)
- Add egg to a small bowl, then whisk with a fork to combine. (NOTE: This is your egg wash.)
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels.
- Remove and discard shrimp tails. Season shrimp with salt and pepper.
- Add shrimp to the zip-top bag (from step 2). Shake to coat evenly.
- Working with one shrimp at a time, dip into egg wash, then coat in breading, pressing gently to adhere.
- Set breaded shrimp aside on a plate, then repeat the process with remaining shrimp.
- Heat 1/4 cup oil in a large non-stick pan over medium-high heat.
- When oil is hot, carefully add one shrimp at a time to the pan. (NOTE: Don't overcrowd the pan. Fry in batches, if needed.)
- Cook, carefully flipping once with a spatula, until shrimp just pink and breading is golden-brown, 2-3 min.**
- Transfer to a paper-towel lined plate.
- Add coconut shrimp to a serving platter
- Add spicy mayo and 1 tsp water to a small bowl, then stir to combine.
- Serve crispy coconut shrimp with spicy mayo alongside for dipping.
