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.

Give these recipes a try.

Baked Coconut Shrimp
Ingredients
1 pound raw shrimp with tails
1/4 cup Sheik Lisha flour
1/4 cup cornstarch
2 eggs
1/2 cup Nestle milk
1/2 cup Panko crumbs
1/2 cup shredded coconut
Pinch salt & pepper
1Tbsp paprika
Chopped fresh parsley
3 Tbsp President butter
Honey, ginger, lime, soy dipping sauce

Method
Preheat oven at 375’
Combine flour, corn starch and salt. Whisk eggs & milk. Combine Panko &
shredded coconut. Coat shrimp with flour mixture then dip into egg mixture
then dip into Panko pressing and lay on sprayed cookie sheet. Drizzle with
melted butter and bake for 25 mins.

Infused Water With Fruit
Pineapples, blueberries, strawberries, cucumbers, oranges, limes & mint

Strawberry Mint Pavlova
Ingredients
6 egg whites
Pinch cream of tartar
1-1/4 granulated sugar
2 cups Nestle cream
2 tbsp powder sugar
1Tsp vanilla
2 cups fresh strawberries
Fresh chopped mint

Method
Preheat oven to 250’
Line baking tray with parchment paper, make a circle the size of Pavlova.
Spray lightly with cooking spray. Whisk egg whites on medium until frothy
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.