Start by peeling and deveining your shrimp carefully, but leave the tail on. The tail acts as a natural handle and gives your saltgrass rattlesnake bites that signature restaurant presentation.

In a large bowl, combine 1 cup shrimp paste, 1/3 cup finely chopped onions, 2 tbsp chopped green chili, 2 tbsp chopped coriander, 2 tbsp mint, 1 tbsp finely chopped lemongrass, 1 tbsp lemon juice, 1 tsp soy sauce, 1 tsp fish sauce, 1/2 tsp oyster sauce, 1/2 tsp black pepper, 1/2 tsp tasting salt, and 1/2 tsp regular salt. Mix everything thoroughly until well combined and aromatic.

Pour in 1/2 cup white breadcrumbs and mix again until incorporated. The filling should be sticky enough to hold its shape but not runny or loose.

Take one prepared shrimp and spoon a generous amount of the mixture on top, gently shaping it around the shrimp body. Cover the entire shrimp except for the tail, which should remain exposed. Repeat this process for all remaining shrimp.

Arrange three shallow bowls in a row. Place flour in the first bowl, whisked egg in the second, and orange breadcrumbs in the third.

First, roll each stuffed shrimp in flour, coating completely. Next, dip into the whisked egg, allowing excess to drip off. Finally, roll in orange breadcrumbs, pressing gently so the coating adheres well.

Pour enough oil into your frying pan to cover at least half the height of the shrimp. Heat over medium heat until hot but not smoking (around 350°F/175°C).

Carefully place the breaded shrimp in the hot oil without overcrowding. Fry on medium-low heat for 4-6 minutes on each side until golden brown and crispy. Use tongs or a slotted spoon to turn them gently, ensuring even cooking.

Remove the range rattlers from oil and place on a plate lined with paper towels to absorb excess oil. Let them rest for about a minute, then serve hot with your favorite dipping sauce.