Ingredients:
25 shrimp jumbo
1 1/2 cup toasted shredded coconut
1 cup mayonnaise
1/4 cup cornstarch
3 tbsp apricot jelly
2 tbsp olive oil
1 tbsp sugar
1 tsp curry
1/2 tsp salt
3 egg whites
Preparing:
Mix the mayonnaise, jelly and apricot curry.
Cover and cool in the refrigerator until serving.
Combine the coconut in a bowl, cornstarch, sugar and salt.
Put egg whites lightly beaten in another bowl.
Pass the shrimp by the egg whites and then the coconut mixture.
Place shrimp in a greased tray with oil.
Bake for 10 minutes at 200°C (400°F), giving them back every 5 minutes.
Serve with the curry sauce.
