Peel the shrimp, wrap in filo pastry and deep-fry for 30 seconds. each. For salsa, very quickly fry chopped green onions in olive oil with a little garlic, add 0.5 tsp. tomato pulp, mix, remove from heat and mix with finely chopped mango pulp and fresh cucumber, taken in equal quantities. Add lime juice and zest to the salsa, as well as coriander, salt and pepper to taste.