Cut the potato into bite-sized pieces and soak in water. Drain and microwave for 5–7 minutes at 600W. Mash while hot and mix with salt to create mashed potatoes.

Prepare the shrimp: remove shells from 8 shrimp and leave tails on 2 shrimp. Devein all shrimp and pat dry with paper towels.

Lay 4 slices of pork loin slightly overlapping vertically. Season with salt and pepper. Spread half the mashed potatoes, place the shrimp with tails at one end, and layer 4 more shrimp. Roll tightly. Repeat for the second roll.

Mix egg, flour, and water in a tray to create the batter.

Dip the rolls into the batter and coat with breadcrumbs.

Heat salad oil in a pan to 170°C, about 1cm deep. Fry the rolls for 5 minutes, turning occasionally until golden brown and cooked through.