2 lb. big shrimp
2 tbsp. lemon juice
2 tbsp. soy sauce
2 tbsp. cornstarch
2 tbsp. all-purpose flour
4 eggs, well beaten
Cooking oil for deep frying

Shell and clean shrimp, leaving tails. Slit the back of each shrimp to form a butterfly. Marinate shrimp in lemon juice and soy sauce.

Combine cornstarch with flour and roll each shrimp in the mixture. Dip each shrimp in the beaten eggs, then fry in deep hot oil until golden brown.