Preparation Time: 15 minutes
Cooking Time: 50 minutes
Servings: 6-8

500g of pink potatoes
1 egg
salt to taste
1 tbsp. chopped parsley
2 tbsp. flour + flour for handling and breading
10 units of clean giant tailed shrimp
black pepper to taste
½ packet of chopped cilantro
3 tbsp. palm oil
4 lemon juice

frying oil


  1. Put the potato to cook for 40 minutes.
  2. When very tender, remove from heat, let cool and mash potatoes already peeled.
  3. Add the egg and mix well, season with salt and parsley and add the flour. Set aside in the fridge for 2 hours.
  4. Make small transverse cuts on the belly of the shrimp, without cutting to the end. Season the shrimp with black pepper, salt chopped coriander, palm oil, and lemon juice. Leave marinating for 15 minutes.
  5. Take a portion of the potato flour dough in your hands and shape around a shrimp leaving the tail out.
  6. Rinse flour again and fry in hot oil until golden.

alories: 159 kcal
Protein: 6.95 g
Fat: 8.42 g
Carbohydrates: 14.48 g