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1
Peel the shrimp, leaving their heads and tails attached.
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2
Cut off the very ends of the tails, about 1/8 inch, since this part contains water.
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3
Briefly rinse the shrimp in cold water.
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4
Drain the shrimp, and wipe them dry with a paper towel.
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5
Make a very shallow lengthwise cut on the back of each shrimp, and devein it.
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6
Make several shallow diagonal transverse cuts on the belly side, and bend the head and tail back to stretch the belly side.
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7
This prevents the shrimp from curling during cooking.
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8
Lightly salt and pepper the shrimp.
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9
Put the flour, eggs, and breadcrumbs into three separate bowls.
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10
Dust each shrimp with flour, and coat it with egg.
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11
Return the shrimp to the flour, dip it into the egg again, and then coat it with the breadcrumbs.
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12
In a deep skillet, heat 3 inches oil to 330 degrees F. Cook the shrimp one or two at a time for about 3 to 4 minutes.
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13
At the end of the cooking, increase the heat to 355 degrees F to achieve a light golden color and crisp texture.
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14
Drain the shrimp on a rack.
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15
Serve the shrimp hot, with cabbage, tomato, and cucumber, with mayonnaise sauce in a saucer on the side.
