Finely chop the fresh onion and parsley, then set aside. Dissolve the two fish bouillon cubes in 4 1/4 cups hot water (1 liter).

In a bowl, beat the eggs with a pinch of salt and add 2 cups (about 1/2 liter) of the broth. Add a few threads of saffron or a pinch of food coloring, and sift in the flour to avoid lumps.

Whisk the mixture, gradually adding flour and broth while stirring constantly. The batter should be thick and smooth, with no lumps.

Add the chopped onion and parsley, and mix well. Gently fold in the raw baby shrimp, being careful not to overmix. Let the batter rest in the refrigerator for about 2 hours.

Heat olive oil in a pan. When hot, drop spoonfuls of the batter into the oil, making sure not to overcrowd the pan. Fry only as many as fit comfortably in the spoon at a time.

Fry the fritters for about 1 minute on each side. Place them on paper towels to drain excess oil. Serve and enjoy.