Shell the prepared shrimps, cut each shrimp in the center and chop. Season with salt and pepper and let stay for 20 minutes.

Beat egg with salt.

Dip shrimps in the egg mix, cover with crushed bread crusts and wheat mix and fry in vegetable oil until crisp and golden.

Cut cucumber into slices.

Put the shrimps on a dish in turns with the cucumber. Top with dill and lemon.