How to cook
Squeeze out the lemon juice, mix it with the soya sauce and salt to prepare the marinade and put the shark rings in it. Leave in the fridge for 30 minutes.
Drain them from the marinade and dry lightly with a napkin. Whip the egg whites gently, do not turn them into snow.
Dip each shark ring in egg whites from both sides and then fry in hot oil. Take the rings out onto paper to drain the excess oil, and serve.