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10-12 large fresh or frozen shrimp
½ cup regular white flour
1 tsp baking powder
¼ tsp salt
1 tsp Liquid Gold Harissa Olive Oil
⅓ cup ice water or cold water
½ cup dry shredded unsweetened coconut (baking-type)
1 cup coconut oil
1 large ripe mango
1 canned pineapple ring
3-4 Tbsp Sweet Thai Chili Sauce
3 Tbsp Liquid Gold Mango White Balsamic Vinegar
Sauce: Peel and dice mango into chunks; combine with pineapple ring and puree in blender
until smooth. With a mixer on high speed, beat until thoroughly combined. Add desired
amount of chili sauce and mango balsamic, mix to combine and chill.
Shrimp: Remove shells from shrimp; leave tails on for easier cooking and serving, set aside.
Make the batter by mixing flour, baking powder and salt. Crack the egg into the dry mixture,
add the water, stir to break up the yolk and form a fairly smooth batter. Spread coconut over
a plate or other dry surface and set batter bowl aside. Holding shrimp by tail, dip in batter,
then in coconut and place on dry plate. Pour oil in frying pan that is at least 1 inch deep. Set
over medium-high to high heat. To test the temperature, drop a small amount of batter into
the oil and see if it sizzles. Drop shrimp into pan, reduce to medium and cook quickly, about
20 seconds per side in order to not burn coconut. Turn with tongs. Remove shrimp from oil
after they are a light golden brown and drain on a piece of parchment paper. Serve with chili-