Mince shrimps in a grinder. Remove the crust from white bread. Grate the bread. Finely chop the onion. Remove the seeds from paprika pod, then wash. Chop the paprika pulp finely.
Heat up 1 tbsp of vegetable oil in a frying pan. Toast the onion for 5 minutes. Add the paprika and stir-fry for 8 more minutes. When almost ready add chopped herbs, mix, then remove into the bowl and leave to cool.
Combine minced shrimps, grated bread, egg, salt and white pepper with fried vegetables. Knead thoroughly.
Divide the mince into 6 parts. Form six round flat cutlets, using flour as breading. Sprinkle tray with a flour. Lay cutlets on the tray and sprinkle it over with the flour again. Put the tray in freezer for 10 minutes.
Heat up 2 tbsp of vegetable oil in a frying pan. Set the heat to the middle. Toast the cutlets for 4 minutes on each side. Serve with any vegetable salad or light vegetable garnish.