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Method :
Shell and
devein the shrimps, leaving the tails intact. Make a deep cut along the
back of each shrimp, taking care not to cut right through. Flatten the
shrimps with the palm of your hand. Combine the flour and five-spice
powder; dust the shrimps in the mixture, shaking off excess. Dip the
shrimps in the combined egg and milk then coat in breadcrumbs. Arrange
in a single layer on a tray or plate and chill for at least 30 minutes.
Heat 4-5 cm oil in a pan; add the shrimp cutlets and cook for 2-3
minutes each side or until golden and crisp. Drain well on paper towels.
Serve with satay, sweet and sour, soy or chili sauces, if desired.
Serves 4-6
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