In this episode of What's Cooking Kids Edition Easter Treats, Chef Abi, Crazylegs and Emma make some Coconut Shrimp, Fruit Infused Water and Pavlova.<br /><br />Give these recipes a try.<br /><br />Baked Coconut Shrimp<br />Ingredients<br />1 pound raw shrimp with tails <br />1/4 cup Sheik Lisha flour <br />1/4 cup cornstarch <br />2 eggs <br />1/2 cup Nestle milk <br />1/2 cup Panko crumbs <br />1/2 cup shredded coconut <br />Pinch salt & pepper <br />1Tbsp paprika <br />Chopped fresh parsley <br />3 Tbsp President butter <br />Honey, ginger, lime, soy dipping sauce <br /><br />Method<br />Preheat oven at 375’ <br />Combine flour, corn starch and salt. Whisk eggs & milk. Combine Panko & <br />shredded coconut. Coat shrimp with flour mixture then dip into egg mixture <br />then dip into Panko pressing and lay on sprayed cookie sheet. Drizzle with <br />melted butter and bake for 25 mins.<br /><br />Infused Water With Fruit<br />Pineapples, blueberries, strawberries, cucumbers, oranges, limes & mint <br /><br />Strawberry Mint Pavlova <br />Ingredients<br />6 egg whites <br />Pinch cream of tartar <br />1-1/4 granulated sugar <br />2 cups Nestle cream <br />2 tbsp powder sugar <br />1Tsp vanilla <br />2 cups fresh strawberries <br />Fresh chopped mint <br /><br />Method<br />Preheat oven to 250’ <br />Line baking tray with parchment paper, make a circle the size of Pavlova. <br />Spray lightly with cooking spray. Whisk egg whites on medium until frothy <br />then add cream tartar. Increase speed to med-high till soft peak gradually add granulated sugar 3 tbsp at a time. Beat till glossy and stiff peaks form. Spoon out onto parchment paper in circular shape. Bake for 1 hour at 250’ or until firm to touch. Turn oven off and leave to cool in oven with door slightly opened. Make whipped cream, place heavy cream, sugar, vanilla in bowl and beat until it holds a stiff peaks. Transfer pavlova to serving plate topped with whipped cream, fresh strawberries, fresh mint on top. Serve right away.<br />
