Shrimp baked in coconut batter with lemon dip

Ingredients

• 24 shrimp (peeled except tail segment, deveined)
• 175 g starch
• 175 ml water
• 2 tsp Baking powder
• 2 egg whites
• 80 g freshly grated coconut
• oil for frying
• 2 fresh egg yolks (room temperature!)
• 1 pinch salt
• 1 tsp lemon mustard (specialty shop/online)
• 2 tbsp lemon juice
• 250 ml sprouting oil

Instructions

1. 1.

   Whisk starch with baking powder and cold water until smooth. Beat egg whites to stiff peaks and fold in coconut flesh.

2. 2.

   Heat oil to 180°C (around the time bubbles rise around a submerged wooden spoon).

3. 3.

   Thread shrimp through batter and fry for about 2 minutes until golden brown, drain on kitchen paper and keep warm at 80°C in oven.

4. 4.

   When making mayonnaise, ensure all ingredients are room temperature. Whisk egg yolks with salt, mustard and 1 tbsp lemon juice vigorously.

5. 5.

   Then slowly drizzle a few drops of oil while whisking, followed by a thin stream of oil, adding only enough to bind the yolk into a thick creamy mayo.

6. 6.

   Season with salt, pepper and lemon juice.

7. 7.

   Serve shrimp in small bowls topped with mayonnaise.