Prepare the shrimp. Make 4 – 5 vertical incisions across the belly of the shrimp.
Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat dry with paper towel.
Heat up cooking oil (enough to deep-fry)
Dredge in flour, dip in egg, then cover in panko breadcrumbs. Fry until golden brown.
