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Sunflower and Fractionated Palm Blend

Sunflower and Fractionated Palm Blend

A mix of sunflower and sustainably produced fractionated palm oil.

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Tailored products for every need

We can bottle any format: from PET in various colors to functional cans and drums.

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Ideal for high-temperature cooking and frying. Its thermal stability and light texture make it a favorite of professional chefs and cooking enthusiasts.
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Nutritional values
100g

Calories
3700/900 Calories

Total Fat
100 g

Saturated Fat
15 g

Total Carbohydrate
0 g

Total Sugars
0 g

Protein
0 g

Sodium
0 g

🦐 Coconut-Crusted Shrimp with Spicy Sweet & Sour Sauce

Ingredients (serves 4)
  • 16 large shrimp (cleaned, tails on)
  • 2 eggs
  • ⅔ cup (80 g) all-purpose flour (or Italian-style 00 flour)
  • 1 cup (100 g) panko breadcrumbs
  • ½ cup (50 g) shredded, unsweetened coconut
  • Salt and pepper, to taste
  • Sunflower and Fractionated Palm Blend (for frying)

For the sauce:
  • 2 tablespoons brown sugar
  • 4 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon cornstarch dissolved in a little water
  • A pinch of chili flakes (optional)
Preparation
  • Start with the sauce: in a small saucepan, combine all the sauce ingredients and heat until slightly thickened. Set aside.
  • In one bowl, mix the panko and coconut. In two separate bowls, place the flour and the beaten eggs with salt and pepper.
  • Coat the shrimp: dredge in flour, then eggs, then the panko-coconut mix.
  • Fry in a mix of Sunflower and Fractionated Palm Blend heated to 340-355°F (170-180°C). Fry a few shrimps at a time until golden and crispy (about 2-3 minutes).
  • Drain on paper towels and serve immediately on fresh greens, with the spicy sweet & sour sauce.

✨ Nota gourmet – Per questa preparazione, scegli il prodotto per friggere Salvadori ottenuto dalla miscela di olio di semi di girasole e olio di palma bifrazionato. Questa combinazione garantisce una frittura stabile, croccante e asciutta, perfetta per esaltare la panatura al cocco senza coprire la delicatezza dei gamberi. Una scelta tecnica e responsabile per chi cerca gusto, qualità e attenzione all’ambiente. Per una variante ancora più raffinata, aggiungi una grattugiata di lime nella panatura o servi con maionese allo zenzero.
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