Baked Ebi Furai (Japanese Fried Shrimp)

EBI FURAI INGREDIENTS
¾ cup breadcrumbs
1 Tbsp extra virgin olive oil
Prawns (10 medium)
1/2 tsp kosher/sea salt (use half for table salt)
White pepper
3 tbp all-purpose flour
1/2 large egg

INSTRUCTION
1. Adjust an oven rack to the middle position and preheat the oven to 175C. Line a rimmed baking sheet with parchment paper.
2. Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
3. Pull off the prawn head if it is still attached. Pull off the outer shell. Keep the last segment of shell and the tail tip on.
4. Devein the back of shrimp with a skewer. The vein runs right along the back. Insert the tip of skewer sideways about ½ inch down from the head of the shrimp and pull the skewer tip up towards you. This will lift up the vein and you can pull off the vein with the skewer or with your hand. If vein is broken, then insert again a bit lower towards the tail.
5. Make a couple of slits underside. Hold the shrimp with both hands and bend it backwards (belly-up) to make it straight.
6. Sprinkle salt and freshly ground black pepper.
7. Dredge each prawn piece in the flour to coat completely and pat off the excess flour. Dip into the beaten egg and finally coat with the toasted panko.
8. Place the prawn on the prepared baking sheet or even better if you have an oven-safe wire rack. Bake until the prawn turn pink about 10 mins

Recipe modified from https://www.justonecookbook.com/ebi-fry-fried-shrimp/