Shrimp with coconut
Description
The dish is prepared without unnecessary complications. For children: in a food processor, mix together coconut flakes and breadcrumbs, transfer the mixture to a shallow bowl, then spread it out on a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites. Toss the shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Dip the shrimp into the egg mixture, then coat them in the coconut mixture. Place the shrimp onto the baking sheet. In a large skillet, heat oil over medium heat. Cook half of the shrimp until golden, 2 to 4 minutes. Transfer to paper towels to drain. Cook the remaining half of the shrimp. Reserve half of the cooked shrimp for adults. Serve the remaining shrimp with sweet and sour sauce. For adults: in a small bowl, whisk together yogurt, lemon juice, mustard, and curry powder. Serve this sauce with the reserved half of the shrimp and lime slices, if desired. The dish is now ready to be served.