For the dipping sauce, mix all ingredients together in a small bowl. Set aside.
Peel, clean and devein shrimp. Butterfly them so that the two halves of the body are still attached. The result should be a flat piece of shrimp with the tail still attached.
Dry shrimp off with a paper towel and season with salt and pepper.
Mix mustard powder and water to make a paste.
Apply paste to the white side of the shrimp only.
Then coat the shrimp with flour on the mustard side only.
Beat the eggs until homogeneous. Dip the entire shrimp in the eggs.
Heat up a pan and put enough oil in to cover the surface. Fry both sides of the shrimp until the shrimp is cooked through.
