Make sure the shrimp is deveined. If not, use a toothpick or a tweezer and pull it out. Peel the shrimp by pulling the legs off, and then peeling the shell off.
Keep the last abdominal segment on.
horizontal slits on the belly so they
don’t curl up when they fry.
frying a shrimp, make sure to trim the
tail, and especially the sharp end in the middle (telson). This can
tongue, and it can also pop while it is frying.
try the shrimp and lightly cover it
with batter. (Don't batter the tail). Slowly
immerse the shrimp head first into
the heated oil (350 degrees Fahrenheit).Wait until the pitch of the
sound of frying becomes higher, and the bubblesbecome finer.