Make the avocado puree by combining the avocado, lime juice and sour cream in the food processor. Buzz until smooth, then season to taste with salt and pepper. Set aside.
Final Prep and Assembly
Carefully butterfly the shrimp, ensuring you do not cut through the inside. Keep the tail on, and lay the shrimp out on paper towel lined trays to dry
Next, fry the dried pork skin in 400*F (200*C) oil. It should puff up like pork rinds.
Allow rinds to cool, then buzz in the food processor until breadcrumb consistency. Lay this out on paper towels to absorb excess oil.
Season shrimp lightly with salt and pepper. Dredge in corn flour, then dip in egg. Press into the pork rind bread crumbs. It’s important that the pork rind bread crumbs are firmly pressed into the shrimp.
Deep fry the shrimp until cooked through and golden brown. Lightly season with salt and allow excess oil to drain on a paper towel.
To assemble, tastefully spoon the avocado puree into a small bowl. Surround with the fried shrimp.
Create a small divot in the center of the avocado puree and spoon in 1 tablespoon of salsa macha. Optional garnishes could include fresh mango, cilantro, scallions and lime wedge.
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