32 vanilla waffles, mashed, eggs 1 each, beaten evenly, water 180 ml, nectar 80 ml, 2 teaspoons of white powder, 4 tablespoons of brown sugar, 3 tablespoons of red wine vinegar, tomato sauce 1 tablespoon, vegetable oil 475 ml, shrimp 340 g, peeled.

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1. In a small bowl, add vanilla biscuit crumbs, eggs and water and stir until completely mixed.

Refrigerate 1 to 2 hours.

2. Making dipping sauce: In a small pot, add almond syrup to the white powder and stir well. Add brown sugar, vinegar and tomato sauce and mix well. Heat the mixture over medium heat, stirring constantly until the mixture thickens and is about to boil. Take it away from the fire and put it aside.

3. In a deep frying pan, add vegetable oil and heat to 175 degrees Celsius. Put the shrimps in the vanilla biscuit batter, coat them with a layer of batter, and then fry them in the oil pan, 4 to 6 shrimps at a time, until the shrimps are golden yellow. Drain the oil. Dip in the seasoning and eat it while it is hot.