Remove the shells from the shrimp, leaving the last segment near the tail. Devein, wash thoroughly, and pat dry. Make shallow cuts on the belly side to straighten the shrimp, and scrape the tail tip with the back of a knife.

Shred the cabbage, cut the lemon into wedges, and mince the onion. Soak the minced onion in water to reduce sharpness.

In a bowl, mash the boiled egg with a fork. Add the minced onion and the tartar sauce ingredients (sugar, vinegar, salt, pepper, and mayonnaise) and mix well.

Prepare the breading by coating the shrimp in flour, then beaten egg, and finally breadcrumbs.