Cook the potatoes in a pot of boiling water for 40 minutes.
Once the potatoes are soft, remove from heat and allow to cool, then transfer to a bowl and mash.
Add the egg and mix well, then mix in the flour, salt and parsley.
Refrigerate for 2 hours.
Make small crosswise cuts in the shrimp without cutting the tips.
Season the shrimp with salt, black pepper, chopped coriander, palm oil and lemon juice.
Let marinate for 15 minutes.
Remove potato dough from fridge.
With well-floured hands, scoop a portion of the dough and place one shrimp inside.
Wrap the dough around the shrimp, leaving the tail out.
Coat with additional flour, and fry in hot oil until golden brown.
Repeat with remaining dough and shrimp.