In a shallow dish, mix salt and flour. In a small bowl, whisk the egg and add pepper. On a dinner plate, mix the breadcrumbs and the coconut.

Cover each shrimp in flour, shaking off the excess. Then dip in eggs amd lay on the coconut/panko mixture. Press the breading with the palm of your hand the help it settle well on the shrimp then gently shake off the excess.

After breading all the shrimp, let them rest for 10-15 minutes.

In the meantime, boil water and add chinese rice vermicelli. NOTE: Follow the instructions placed on the noodle's box for better results.

In a large skillet, heat up about 1/2 inch of oil on medium-high heat. Fry the shrimp until golden.

Drain on papet towels.

In a medium saucepan, over medium heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and water then add to the mixture and stir until thickened.

Serve the rice vermicelli with pineapple and the shrimp and gently toss the sauce over it. Bon appetit!