Bring the broth to a boil and cook the shrimp for 3 minutes, drain and let cool
Wash, deseed and dice the tomatoes, distribute them in bowls. Season with salt and pepper
In a bowl, mix with a wooden spoon the egg yolk, vinegar and mustard
Pour in the oil without stopping turning. Salt, pepper. Add lemon juice and 1/2 teaspoon ginger
Turn on the oven grill. Dip the prawns in the egg whites and in the coconut, skewer them. Salt, pepper
Arrange in a baking dish and grill for a few minutes
Place the skewers on the tomatoes, garnish with sprigs of parsley and serve with the sauce on the side.
Of course you can use other shrimp varieties
