Peel and devein the shrimps keeping the tails intact. Wash and pat them dry. Season the shrimps with salt and pepper to taste and add the minced garlic. Mix everything well and set aside.
Take the cooked potato in a large bowl and mash them using a potato masher or fork. Add the egg yolk, softened butter and paprika and mix well using a spatula. Season the potato with salt and pepper.
Divide the potato mixture into 8 to 10 equal sized balls (depending on how many shrimps you have and their size).
Flatten each potato ball on your palm and place one shrimp on it. Roll the potato ball closing the shrimp inside with only the tip of its tail peeping out. Prepare all the potato balls similarly.
Now heat enough oil for deep frying in a deep skillet and prepare the breading station. Take flour, beaten egg and panko in 3 separate bowls.
Take one potato balls at a time and coat it with flour all over. Dust off the excess flour and then dip it in the beaten egg and let the excess drip off. Finally coat it with panko all over and tip it in the hot oil on medium low heat.
Fry the potato balls 2 at a time (depending on your skillet size ensuring not to overcrowd) on low to medium heat so that the shrimps get cooked inside and the outer coating turns a beautiful golden brown.
Take them out on a paper towel lined dish and serve hot with your favorite ketchup!
Notes
You can make these for party a day ahead. Just complete till the breading of the potato shrimp balls and refrigerate them. Fry them up just before serving and enjoy!
Recipe by Flavor Quotient at http://www.flavorquotient.com/2017/01/potato-shrimp-balls/