Each prawn is straightened out flat, and a small incision made along its back. The gritty tasting digestive tract is then pulled out of this incision. The prawn is then coated with flour, beaten egg and Japanese breadcrumbs Panko in that order, and deep-fried in hot cooking oil. The head is usually removed before cooking. However, if the prawn is fresh enough, it may be cooked and served whole. Some people prefer to eat the head, which becomes crispy. Fried prawns are often eaten with a choice of thick Worcester sauce, Hoisin sauce, lemon juice or tartare sauce.