3/4 C panko
1/2 C flour
2 eggs, beaten
oil for deep frying
Combine some pepper and salt with the flour. Drench raw shrimp into flour and shake off excess, then dunk into egg mixture then into panko and cover generously with panko.
Once all the shrimp had been pankoed, heat up the oil in a pot and drop a couple shrimps in at a time and flip them over to brown the other side also. I just waited till the crust was golden brown before I took it out to drain on paper towels. I had to turn down the heat to prevent the oil from overbrowning the rest of the batches.
The shrimp goes really well when you dip it in a sweet chilli sauce.