Shrimps in coconut chips

Ingredients

Cooking

Scald the shrimps and peel.
Mix 100 g of water with an egg and some flour, add a little salt and pepper.
Season the shrimps with salt and pepper, sprinkle with thyme. Dredge each shrimp in the flour, dip in the egg mixture, then in the coconut flakes.
Place the shrimps on a baking sheet, covered with a cookery parchment paper, sprinkle with the oil and bake in the oven at temperature 170℃ for 10 minutes.
Serve with sweet and sour sauce.

Try

Shrimps “Royal” 50/70 with head in shell boiled IQF 450 g