- Finger Food - Potato shrimp, oval Shrimps in crispy potato crust Content: 10 x 30 g = 300 g Packaging unit: 40 x 300 g = 12 kg Preperation: Bake the frozen shrimps in a deep fryer at 170 to 180 °C for 4-5 min. Let the baked shrimps drip off before serving. Application range: The shrimps are wrapped around with potato spaghetti by hand which turns them into both an optical and a culinaric treat. Best served with Asian sweet-sour or piquant sauces. Perfect Finger Food! Recipe idea: Potato shrimps with almond saffron sauce Cook grinded almonds in milk at low temperature for about 10 minutes. Stir in saffron, creme double and lemon juice. Season with salt and cayenne pepper. Keep warm at low temperature. Roast almond flakes without fat in a pan. Serve the shrimps on the sauce and bestrew with almond flakes.