For the dish:

Shell the shrimp tails being careful to leave the final part intact. In a mixing bowl whip the egg whites until stiff. In another bowl mix the flours and the coconut. Dip the prawns in beaten egg white and then in the mix of flour and coconut. In a pan heat the oil to 180 degrees. Fried the prawns for 3 minutes.

For the sauce:

Take the mango, peel the skin and remove the seed. Cut the pulp into cubes the size of 5 x 5 mm. Finely chopped coriander.Then mix together the mango pulp the coriander and the sweet chili sauce.