Cut the head of the shrimps and set aside the headless shrimps.
On a bowl, pour the beaten egg and add the chopped onion, green chili and coriander leaves. Mix well and add the flour, salt, soy sauce and just a bit of water. Mix and stir well. Soy sauce is already quite salty-so the amount of salt should be very little.
Now add the chopped pui shak leaves and the shrimps.
Heat the oil in a deep frying pan. Take a lump of the flour-egg and shrimp mixture in your hand and pour it in the bubbling oil. The lump will swell into a round pakora. Fry until the pakora turns deep brown