Crispy Fried Coconut Asparagus Rolls

1. 1

   Open the young coconuts and drink the water or save it for later (or use it to make a smoothie).

2. 2

   Split the coconut shell in equal halves.

3. 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).

4. 4

   Peel off any skin that may be on the outer surface.

5. 5

   Cut or tear the piece of coconut meat into three or four equal sized pieces.

6. 6

   Wash the asparagus and cut them in three, and discard the bottom third.

7. 7

   Take two asparagus pieces and roll them up in one of your coconut meat pieces.

8. 8

   Spear the roll with a bamboo skewer trying to get it secure (it helps to spear through the asparagus stalk as well).

9. 9

   Repeat the process with each piece of coconut meat until your skewer is loaded up with 4 or 5 rolls.

10. 10

    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.

11. 11

    Heat the oil to between 350 and 375.

12. 12

    Carefully lower the skewers into the oil.

13. 13

    It will splatter like mad so make sure to do it safely - use a deep fryer if you have one.

14. 14

    Remove from the oil when the coconut meat looks dark brown and crispy.

15. 15

    Place on a paper towel and add salt.

16. 16

    For the dipping sauce combine the dipping sauce ingredients.

* Per serving · 4 servings · Values may vary.