Mix shrimps with chopped onion, salt, vinegar, 2 tablespoons of vegetable oil and pickle for 1 hour.

Make batter out of flour, egg and milk, let stay for 1 hour.

Chop onion finely, fry in vegetable oil, add ginger, garlic and stew until softens. Take the garlic off, add tomato puree to the sauce, stir well, add salt and pepper.

Take the shrimps out of the pickle, dip into the batter and deep fry until golden.

Serve the shrimps with crumbly boiled rice, decorate with lemon segments and greens.