Drill with something sharp two holes that the top of the coconut (coconut each has 3 small round holes that are drilled very easy). Pour the milk into a bowl and strain it with a strainer of hairs that fall from the sheet. Cleave walnut half. Peel the kernel and then grate. Beat egg, add flour and coconut milk. Mix of thick porridge. If necessary add a little water. Season with salt and pepper. Prick small shrimp skewers, dip them in the mess and roll them in grated coconut. Fry them in oil bath to pinking. Put in blender all the ingredients for the sauce. Pureed until smooth. Serve hot shrimp and sauce you can serve in one half of the coconut shell.