1. Mix the eggs, milk, salt, pineapple juice, sugar and baking powder together

2. Beat the mixture well and gradually add the cups of flour

3. Beat the batter until it is well blended

4. Shell and devein the shrimps, but leave the tails intact

5. Wipe the shrimps with a damp cloth

6. Slit the shrimps down the back without separating the halves and press them flat like a butterfly

7. Dip the prepared shrimps into the batter and then dip them in the shredded coconut

8. Fry the shrimps in hot deep oil for about 3minuts

List of ingredients required:

5 eggs
3 cups milk
1 teaspoon salt
1 cup pineapple juice
1 teaspoon sugar
1 teaspoon baking powder
2 cups flour
3 lb large raw shrimps
Shredded coconut
oil

1. Blend the cooked lobster meat in a food processor

2. Mix the chestnuts, bamboo shoots, salt and the pepper to the lobster mixture

3. Heat the oil in a large pan and saute the garlic over medium heat for about 3minutes

4. Discard the garlic and add the lobster mixture, chicken stock and the shrimps to the pan

5. Cover the pan and cook the shrimps over medium heat for about 10minutes

6. Stir in the lightly beaten egg and stir the mixture over low heat for about 2minutes

7. Mix the cornstarch in the cup of water

8. Add the cornstarch mixture to the pan and continue to cook for another 2minutes while constantly stirring

9. Add the spring onions

10. Serve immediately

List of ingredients required:

1/2 lb cooked lobster meat
1 tablespoon water chestnuts, minced
1 tablespoon bamboo shoots
1/2 teaspoon salt
A little pepper
1 crushed garlic clove
1/4 cup oil
1 cup chicken stock
1 and 1/2 lb shrimps, shelled and deveined
1 egg, lightly beaten
1/4 cup water
1 tablespoon cornstarch
2 finely chopped spring onions

1. Butter 4 small flameproof dishes

2. Spoon about 2 tablespoons of shrimps into each dish

3. Season thoroughly with freshly ground pepper

4. Spread the soured cream over the dish

5. Sprinkle a thin layer of fine breadcrumbs over the cream and dot the top with pieces of butter

6. Bake in the center of the preheated oven for 10minutes

7. Finish the shrimps under a hot grill for about 2minutes until the breadcrumbs are golden brown

8. Garnish each dish with a sprig of parsley

List of ingredients required:

(serves 4 people)

8 oz peeled shrimps
Black pepper
5 fluid oz of soured cream
Fresh white breadcrumbs
2 oz unsalted butter
Parsley sprigs(garnish)

The oven should be preheated to a temperature of 375F (190C)