Rinse the shrimp, remove the vein, heads, and shells, leaving the tails attached.

Keep 1/2 to 3/4 inch of the shrimp tail on about 12 shrimp as shown below; chop the rest of the shrimp meat into a paste.

Divide the shrimp paste into 12 equal portions. Wrap each portion around a shrimp tail and shape into balls as desired.

Coat each shrimp ball in bread flour, then dip in beaten egg, and finally roll in panko breadcrumbs.

Heat oil in a pan to about 300°F (150°C). Fry the shrimp balls over medium heat until golden brown.