Shrimp with coconut

For children: in a food processor combine coconut shavings and breadcrumbs, Ingredients:

• coconut shaving - 1 1/2 cups
• bread crumbs - 3/4 Cups
• large egg whites - 2 pieces
• medium shrimp - 650 Grams
• Salt and ground pepper - - To taste
• vegetable oil - 4 cups
• ordinary yogurt - 1/2 cup
• freshly squeezed lime juice - 1 st. a spoon
• mustard - 1 teaspoon
• curry powder - 1/4 teaspoons

Instructions

For children: in a food processor combine coconut chips and breadcrumbs, put the mixture in a shallow bowl, and then scatter it on a baking sheet. Set aside. In another shallow bowl, whisk egg whites slightly. Mix the prawns with 1 teaspoon of salt and 1/4 teaspoon of pepper. Dip the prawns in the egg mixture, and then roll in the coconut mixture. Put the shrimps on a baking sheet. In a large frying pan heat the oil over medium heat. Prepare half the shrimp until golden brown, 2 to 4 minutes. Put on paper towels and allow to dry. Prepare the remaining half of the shrimp. Half the shrimp reserve for adults. Serve the remaining shrimp with sweet and sour sauce. For adults: In a small bowl, beat up yogurt, lemon juice, mustard and curry powder. Serve the sauce with the remaining half of the shrimp and lime slices, if necessary.

Servings: 4