Coconut Tempura Shrimp Roll

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 2

Ingredients:

Shrimp:

• ½ lb large shrimp, peeled and deveined
• ½ cup + 2 tbsp LC Tempura Batter Mix
• ⅓ cup + 2 tbsp ice cold water
• 1 egg, beaten
• 1 cup shredded coconut
• 2 cup coconut oil, for frying

Pickled Veggies:

• 1 red bell pepper, matchsticks
• 2 small carrot, matchsticks
• 1 cup shredded purple cabbage
• ½ cup rice vinegar
• ½ cup white vinegar
• 1 cup water
• 1 tsp salt
• 1 tsp LC White Sugar Sweeter, Erythritol

Sandwich Fillings:

• 6-8 green leaf lettuce leaves
• 2 stalks green onion, sliced
• ¼ cup cilantro leaves
• 2 LC Soft Baked Sub Rolls
• 1 tbsp butter, melted

Sweet Chili Sauce:

• ¼ cup unseasoned rice vinegar
• ½ cup water
• 1 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp coconut aminos
• ¼ tsp LC Thick’n Saucy
• 1 tsp LC Brown Sugar Sweetener, Erythritol
• 1 tbsp garlic chili sauce

Method:

1. Start by pickling the veggies. Fill a heat safe jar with the red bell pepper, carrot, and purple cabbage. Combine the rice vinegar, white vinegar, water, salt, and erythritol in a small saucepan, and heat until just boiled. Carefully pour over veggies. Let cool to room temp and refrigerate until use.
2. Combine all of the sauce ingredients together in a small saucepan, and simmer over low heat for 10 minutes.
3. While the sauce simmers, prepare the tempura batter by using a whisk to combine the batter mix, water, and egg. Stir until smooth. Cover and refrigerate for 10 minutes.
4. Spread coconut shreds out on a plate for rolling the shrimp in.
5. Heat coconut oil up in a deep pan over med/med-high heat, or until temp reaches 350F.
6. To fry the shrimp, start by dunking the shrimp into the tempura batter, then press them in the coconut shreds. Fry a few shrimps at a time without overcrowding the pan. Once golden brown, let drain on a paper towel lined plate.
7. Brush the melted butter over the top of the sub rolls and heat them briefly in a toaster oven or in the oven at 350F for 3-5 minutes.
8. Cut open and spread the Sweet Chili Sauce on both halves. Layer in the vegetable fillings, and top with the tempura coconut shrimp. Serve immediately and enjoy!