Shrimp - deveining
Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.
Shrimp - peeling
When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.
Shrimp - making a slit along the back
Use a knife to make a slit along the back of the shrimp. Remove any veins that are present. This will allow for quicker cooking and greater seasonings absorption. Also, when cooked, the shrimp will fan out along the slit, for greater aesthetic appeal as well.
Shrimp - cutting open the tail tip to remove water
When deep-frying shrimp for tempura, cut off the tip of the tail and use the tip of a kitchen knife to drain and scrape out any water that has accumulated there. By doing so you can prevent hot oil splattering.
Shrimp - making slits in the underside
Make shallow incisions along the underside of the shrimp, then stretch out the shrimp at the cut points to straighten it out. This will prevent shrimp from curling up when cooked.