Boil the egg for about 15 minutes, rinse it in water, and peel it. Prepare boiled eggs by cutting 4 sides at 0.5cm intervals. Shred onions, carrots, and celery, chop parsley leaves, rinse them in cotton cloth, and remove moisture.
Remove the intestines from the second joint of the back with a toothpick. Add water, onion salad, carrot salad, celery salad, salt, and lemon half and boil for more than 5 minutes to make mirpoa.

Boil shrimp in myrpoa for about 3 minutes, do not rinse in cold water, and remove the skin to the tail. The edges of the bread are cut off, divided into quarters, and each corner is removed to form a round shape about 4cm in diameter.

Toast bread in a skillet. Butter only one side of the toast. Put an egg on it and spread the shrimp well. Make cocktail sauce (parsley, lemon juice, salt, white pepper, ketchup) and drop it in a circle in the middle of the shrimp, and put parsley leaves on top