Peel scampi, remove gut strings, leave tails on. Score deeply on the back, open and flatten with the heel of your hand.
Mix flour and spice powder, turn scampi in it to the other side and pat off, dip in egg-milk mixture and turn in bread crumbs to the other side.
Place on a plate (do not layer!) and refrigerate for 30 minutes. Heat oil to 4-5 cm high in a frying pan and fry the scampi in it for 2-3 min. on both sides until golden and crispy. Drain on kitchen roll and serve with satay, sweet and sour, soy or chili sauce, as desired.
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