Remove the shrimp heads and peel the shells, leaving the tails intact. Make a small cut along the back to remove the black vein. Make shallow cuts along the underside of the shrimp (without cutting through) and straighten them out.

Coat the straightened shrimp with a little cornstarch and salt. Gently squeeze, then rinse under running water to remove any fishy smell. Drain.

Place the shrimp in the marinade. Ensure the marinade covers the shrimp evenly. Let it sit until the flavors are absorbed.

Take one shrimp and roll it in all-purpose flour (I used seasoned flour). Coat evenly. Then dip it in the beaten egg and roll it in breadcrumbs. Press to ensure the breadcrumbs stick. For a thicker coating, dip it again in the egg and then in the breadcrumbs. Repeat until all shrimp are coated. Place in the freezer for 30 minutes to ensure the breadcrumbs adhere well and don't fall off during frying.

Fry in hot oil until cooked through. Remove and drain.