Coconut Calamari Recipe By Tasty

COCONUT CALAMARI RECIPE BY TASTY

Coconut Calamari Recipe by Tasty image

These coconut calamari strips are super refreshing and a great source of fiber! A perfect meal for the warmer months (or any month you'd like to enjoy some deep-fried goodness)!

Provided by Merle O'Neal

Categories Appetizers

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

⅓ cup caper juice
1 teaspoon lemon zest
2 tablespoons lemon juice, plus more to taste
2 tablespoons olive oil
2 cloves garlic, crushed
3 young thai coconuts, meat removed
1 ½ cups canola oil, for frying
1 cup all purpose flour
6 tablespoons semolina flour
1 ½ teaspoons kosher salt, plus more to taste
1 cup non-dairy milk, of choice
1 tablespoon apple cider vinegar
½ cup fresh parsley, chopped
1 lemon, cut into wedges

Steps:

Make the marinade: In a medium bowl, whisk together the caper juice, lemon zest, lemon juice, olive oil, and garlic.
Cut the coconut into ½-inch (1 ¼ cm) wide strips and add to the marinade. Cover and refrigerate for 2-4 hours.
Heat 1 inch (2 ½ cm) of canola oil in a large, high-walled skillet over medium-high heat until it reaches 375°F (190°C). Set a wire rack inside a baking sheet or line with paper towels and set nearby.
In a medium bowl, whisk together the all-purpose flour, semolina flour, and salt.
In a second medium bowl, whisk together the non-dairy milk and apple cider vinegar.
Working in batches, remove the coconut meat from the marinade and transfer to the non-dairy milk mixture. Allow any excess liquid to drip off, then transfer to the flour mixture, tossing to coat.
Working in batches to avoid overcrowding the pan, fry the battered coconut meat for about 2 minutes, until golden brown. Transfer to the wire rack to drain and immediately season with salt and lemon juice.
Garnish the coconut calamari with the parsley and serve hot with warm marinara sauce and lemon wedges alongside.
Enjoy!

THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY

Thai Coconut Vegetable Curry Recipe by Tasty image

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Provided by Mercedes Sandoval

Categories Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 tablespoon coconut oil
1 red onion, thinly sliced
1 medium jalapeno, seeded and finely chopped
3 cloves garlic, minced
1 orange bell pepper, seeded and cut into thin strips
1 large eggplant, ends trimmed, diced
3 tablespoons red curry paste
1 tablespoon brown sugar
13.5 oz light coconut milk
28 oz diced tomato
13.5 oz chickpeas, drained and rinsed
5 oz baby spinach
¼ cup fresh cilantro, chopped
cooked brown rice, for serving

Steps:

Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
Garnish the curry with cilantro and serve over brown rice.
Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams

COCONUT CALAMARI SALAD

Coconut Calamari Salad image

Not only did it make a fantastic sort of Thai-like salad, I can see this dish being quite versatile as well. It was very tasty hot and would be great over rice with some of the cooked-down marinade. It would also be amazing over a big bowl of crunchy greens. Just don't skip the toasted coconut as it really does make the dish.

Provided by Chef John

Categories Seafood Salad

Time 3h30m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound cleaned calamari, sliced into thin rings
1 small Serrano pepper, minced
1 red Fresno pepper, thinly sliced
¼ cup lime juice
3 tablespoons chopped green onion, divided
2 tablespoons coconut milk
1 tablespoon fish sauce, or to taste
1 tablespoon rice wine vinegar
1 teaspoon palm sugar
2 tablespoons vegetable oil
⅔ cup toasted unsweetened coconut flakes
½ cup chopped cilantro
1 teaspoon lime juice

Steps:

Combine calamari, serrano pepper, Fresno pepper, lime juice, 2 tablespoons green onion, coconut milk, fish sauce, rice wine vinegar, and palm sugar together in a large bowl. Cover the bowl with plastic wrap and refrigerate until flavors blend, 2 to 3 hours. Pour calamari mixture into a colander set over a sink or bowl and drain, about 5 minutes. Discard liquid.
Heat oil in a large skillet over high heat until oil smokes. Cook and stir calamari mixture in hot oil until calamari turns white and firms, about 1 minute. Pour mixture into a large shallow serving bowl and cool to room temperature. Wrap and refrigerate until cold, about 1 hour.
Toss calamari and any accumulated juices together in the bowl. Add coconut flakes, cilantro, remaining green onion, and lime juice; stir.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 15 g, Cholesterol 230.1 mg, Fat 25.1 g, Fiber 3.2 g, Protein 17.8 g, SaturatedFat 13 g, Sodium 556.2 mg, Sugar 3.5 g

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