Rinse shrimps, add chopped onion, wine, salt, and mix well.

In a skillet, heat oil and fry whipped eggs, shaping pancakes (about 10 issues). Wrap shrimps filling in pancakes, and cook over bain-marie for 15 minutes.

Bring chicken bouillon to a boil, add mixed with some water starch, and boil once more time.

Serve with hot bouillon and greens.