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1
Peel and devein shrimp, but leave tails attached.
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2
Wash well in salted water until water runs clear.
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3
This will be 5 or 6 changes of water.
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4
Dry on paper towels.
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5
Beat eggs in a bowl.
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6
Pour flour and panko (Japanese breadcrumbs) onto separate pieces of waxed paper.
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7
Holding a shrimp by the tail, roll it in the flour, egg and panko.
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8
Place on cookie sheet.
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9
Repeat with remaining shrimp.
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10
This may be done several hours in advance, but keep them in the refrigerator.
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11
Heat oil in a pan to 350F (180C).
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12
Deep-fry shrimp until they turn light golden brown.
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13
You may need to do this in several batches, because if you crowd out the pan, they will not brown properly.
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14
Drain on paper towels.
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15
Cut lemon in half lengthwise, cut each half in half.
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16
You will have 8 long wedges.
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17
Serve with soy sauce to dip and lemon on side.
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18
You can squeeze the lemon either on the shrimp or in the soy sauce or both.
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19
Note:The Japanese eat a lot of foods at room temperature and fried food coated with panko stays crisp for several hours, hence it is good picnic food.
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20
This dish is served as an appetizer course in a Japanese meal but would also make a good hors d'oeuvre at a Western-style party.
