Preparation:
Peel and devein the shrimp, leaving the tails on. Split each shrimp neatly down the back and spread open to form a butterfly shape. Pat dry with paper towels. Stir together flour and salt. Beat eggs and milk together and beat into flour. Heat peanut oil to 375 degrees in wok or fryer. Dip shrimp into batter, shaking off excess, and fry in hot oil, turning once, until brown, about 3 to 5 minutes.
Serving Ideas : Serve with grated fresh ginger and soy sauce.
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