Shrimp Fritters with Creamed Avocado

• 16 large shrimps
• 2 avocados
• Juice of 1/2 lemon
• Salt, pepper
• 100g of flour
• 1 egg yolk
• A pinch of salt
• 150 ml of milk
• 1 tablespoon of oil

For the batter : blend all ingredients together and delivately fold in the stiffly beaten egg white.

Peel the shrimps.

Coat with batter.

Deep fry. Drain and serve with creamed avocados.

Creamed avocados: Cut avocados in half and remove the pits. Blend or mash the flesh with the lemon juice, salt and pepper.