DOUGH: Wheat flour, water, semi skimmed milk, salt and vegetable oil margarine.
FILLING: Water, peeled shrimp (16%), wheat flour, semi skimmed milk, surimi, vegetable oil margarine, salt, shellfish cream (contains fish flour, shrimp flour and soy sauce), sweet pepper, onion, parsley, garlic paste and spices.
COVERING: Breadcrumbs, water, egg and milk.
Without thawing, fry a small number of units in very hot oil (180°C) for about 3-4 minutes, turning them to obtain a uniform golden colour.
Keep frozen at -18°C. Do not refreeze after the thawing process has begun.