Crispy Shrimp Tempura (Chef Jeong Ho-young's style).

Insert a toothpick between the first and second segments of the shrimp and gently pull on the internal organs to remove them.

Remove the hard, pointed helmet-like structure from the head and peel off the body shell, leaving only the last segment attached.

Using scissors, trim the pointed part (the nozzle) in the middle of the tail and shape the end of the tail into a "V" shape.

After cleaning the shrimp, rinse them thoroughly under water and then pat them completely dry with paper towels.

Make 5 to 6 diagonal cuts, about one-third of the way deep, on the shrimp from the tail end towards the head.

Gently flip the shrimp over and use your fingers to press firmly on each joint, breaking up the muscle fibers and straightening them out.

Coat the prepared shrimp evenly with flour, then dip them in a batter for frying.

Heat oil to between 170 and 180 degrees Fahrenheit. Hold the shrimp by their tails and gently lower them into the hot oil, shaking them slightly from side to side to prevent them from sticking to the bottom of the pan. Fry until cooked through.

It's briefly lifted out to expose it to air before being returned and fried until crispy.