To ensure the shrimp fry properly and achieve the perfect texture and crispiness, follow these two steps:

After cleaning the shrimp, use a sharp knife to make three shallow vertical cuts along the underside (belly), being careful not to cut too deeply. Place the shrimp belly-down on a surface and gently press along their back to flatten them. This technique helps the shrimp stay straight and prevents curling during cooking, ensuring a uniform presentation on the plate.

Since the shrimp are breaded, avoid dropping them directly into the pot of sunflower oil or adding them all at once, as this will lower the oil's temperature. Hold each shrimp by the tail and dip it individually into the hot oil, moving it back and forth 6-7 times before releasing it into the pot. This ensures the coating adheres firmly to the shrimp and the frying process starts smoothly.