Heat the wok or a saucepan with 2 to 3 inches of oil to 350°F (170°C) for deep-frying. Gently drop the shrimp into the oil one at a time and immediately loosen them up with chopsticks or a spatula to avoid them sticking together.
Deep-fry the shrimp to golden brown on both sides, and remove them from the oil with a strainer or a slotted spoon. Place the fried shrimp on a plate lined with paper towels. Discard the oil in the wok.