Paleo Prawn and Cauliflower Pakoras with Tangy Mint Yogurt Dipping Sauce

Allergens

Shellfish (shrimp)

Ingredients

• 20 large shrimp, peeled and deveined
• 1 medium cauliflower, cut into florets
• 1 cup almond flour
• 1/2 cup arrowroot starch
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon sea salt
• 1/2 cup almond milk
• 1 large egg
• 3 tablespoons coconut oil For the Tangy Mint Yogurt Dipping Sauce:
• 1 cup full
• fat coconut yogurt
• 1/4 cup fresh mint leaves, chopped
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon ginger, grated
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper, freshly ground

Instructions

1. In a medium bowl, whisk together the almond flour, arrowroot starch, turmeric powder, coriander, cumin, black pepper, and sea salt.
2. Gradually add the almond milk and egg to the dry ingredients, mixing until a smooth batter is formed.
3. Heat coconut oil in a deep frying pan over medium heat.
4. Dip each shrimp and cauliflower floret into the batter, ensuring they are evenly coated. Carefully drop them into the hot oil, being sure not to overcrowd the pan. Fry for 2 3 minutes per side, or until golden brown and crispy.
5. Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel lined plate to drain any excess oil.
6. In a small bowl, combine coconut yogurt, chopped mint leaves, minced garlic, grated ginger, sea salt, and black pepper. Mix well to create the tangy mint yogurt dipping sauce.
7. Arrange the pakoras on a serving plate and serve immediately with the dipping sauce alongside.

Chef’s Insight

The combination of shrimp and cauliflower in this dish provides a unique texture contrast, while the tangy yogurt sauce balances the spices and adds a refreshing twist.

Notes

This dish can be prepared gluten-free if using certified gluten-free almond flour and arrowroot starch.