1. Bring the shrimp to a boil in 1 liter (4.2 cups) of salted water for approximately 3 minutes. Drain the shrimp and reserve the cooking broth. Peel the shrimp and finely chop 10 of them for the base.
2. Heat 1/2 cup (115g) of margarine in a pan with the chopped onion, stirring until the onion begins to brown. Add the 1/2 cup (65g) of flour and stir well. Gradually whisk in the reserved shrimp broth and milk, ensuring the mixture remains thick and smooth rather than runny.
3. Incorporate the tomato paste and the 10 finely chopped shrimp. Season the mixture with a squeeze of lemon, pepper, and nutmeg. Add the remaining shrimp and fresh parsley. Remove from the heat once the mixture starts bubbling and allow it to cool completely.
4. Combine the 2 3/4 cups (650ml) of water, 1/2 cup (115g) of margarine, lemon peel, and salt in a pan and bring to a boil. Once boiling, remove the lemon peel and stir in the 2 cups (250g) of flour. Stir vigorously until the dough pulls away from the pan, then remove from heat.
5. Transfer the dough to a floured workbench and let it cool slightly. Use a rolling pin to extend the dough until it is very thin.
6. Cut the dough into circles using a glass cup or round cutter. Place a spoonful of the cooled shrimp filling onto one half of each circle and fold it over, sealing the edges firmly to create a half-moon shape.
7. Dip each patty into the beaten eggs followed by the breadcrumbs. Fry them in hot oil until golden brown and crispy. Drain on paper towels before serving.

Adapted from a Recipe by: saborintenso.com