Golden, crispy coconut shrimp fried until light and crunchy, served with fragrant rice, creamy mac salad, and our bright Nam Jim Gai dipping sauce. Finished with furikake and green onion, this plate balances sweetness, crunch, and savory heat.

Ingredients

• [ ] 5ea coconut shrimp
• [ ] Nam Jim gai dipping saucepan
• [ ] 2 scoops rice
• [ ] 1 scoop mac salad
• [ ] Furikake garnish
• [ ] Green onion garnish

Cooking Process

1. Fry coconut shrimp in left fryer set at 325 degrees F for approximately 5 min or until golden brown and internal temperature has reached 137 degrees and transfer to a rack to let drain and for temp to reach peak

Plating

1. Season with fine ground hawaiian sea salt on a black plate, offset center, place 2 neat scoops of rice with the grey scoop so they touch each other,
2. Garnish with furikake
3. Using a different grey scoop, making a triangle, place a clean scoop of macaroni salad in the front center of the rice
4. Layer coconut shrimp with the tails upwards,