Peel the shrimp except for the tail, remove the vein, wash thoroughly, and pat dry. Make a vertical cut on the inner side to open them, season with salt and pepper, and scrape the tail with the back of a knife.

Trim the stems of the shiso leaves and cut the processed cheese into three vertical slices. Chop the pickled plums and mince the onion, soaking it in water and draining.

Dust the shrimp's cut surface lightly with flour, place a shiso leaf and a slice of cheese on top, and fold to secure. Repeat for all shrimp.

Coat each shrimp in flour, beaten egg, and breadcrumbs in sequence.

Mash the boiled egg with a fork in a bowl, then mix with the remaining tartar sauce ingredients to create the plum tartar sauce.

Heat salad oil to 180°C in a pot and fry the coated shrimp until golden brown.