1. Put flour in the first bowl. Beat the eggs, Dijon mustard, and curry powder in the second bowl. Mix the breadcrumbs and shredded coconut in the third bowl.
2. Shrimp shelled and left tail (easy to eat). Season with salt and pepper and dip them in three bowls at a time to ensure that the shrimp are completely covered in layers.
3. Add oil to the pot and deep fry the wrapped shrimp in the pot at high temperature for 30-60 seconds. Until both sides are golden. Remove and drain the excess oil.
4.
Make the dip. Chop citronella grass. After mixing the yogurt and sweet pepper sauce, squeeze the lime into the juice and add the crushed lemongrass.
Can add a small amount of salt and pepper to taste
5. Serve the drained shrimp on a plate and serve with the dipping sauce
Tips:Di Rong mustard is French mustard, sour.
Please use natural yogurt
