Butterfly the shrimp by running a knife lengthwise more than halfway through the back or front of the shrimp. Gently open the cut to form a butterfly-like figure. Make sure that the tail of the shrimp is still on.
Season the shrimp with salt, pepper, paprika, and garlic powder.
Heat the oil in a deep cooking pot.
Dredge the shrimp in flour and then dip in the egg mixture
Put the shrimp back on the flour mixture and shake a bit for the flour to coat.
Dip the flour coated shrimp back to the egg mixture and then place in the container where the breadcrumbs are. Shake to coat.
Deep fry for about 3 to 5 minutes or until the color of the outer part turns golden brown.
Arrange in a plate lined with paper towel.
Serve with sweet and sour sauce.