Title: Panko shrimp
 Categories: Seafood, Appetizers, Foreign
      Yield: 6 Servings
 
      1 lb Shrimp (26 to 30)
      2 c  Panko (Japanese breadcrumbs)
      1 c  Flour
      2    Eggs
           Oil for frying
      1    Lemon
 
  Soy sauce for dipping
  
  Peel and devein shrimp,but leave tails attached.Wash well in salted
  water until water runs clear.This will be 5 or 6 changes of water.Dry
  on paper towels. Beat eggs in a bowl.Pour flour and panko onto
  separate pieces of waxed paper. Holding a shrimp by the tail,roll it
  in the flour,egg and panko. Place on cookie sheet.Repeat with
  remaining shrimp.This may be done several hours in advance,but keep
  them in the refrigerator. Heat oil in a pan to 350 degrees.Deep-fry
  shrimp until they turn light golden brown.You may need to do this in
  several batches,because if you crowd out the pan,they will not brown
  properly.Drain on paper towels. Cut lemon in half lengthwise,cut each
  half in half.You will have 8 long wedges.Serve with soy sauce to dip
  and lemon on side.You can squeeze the lemon either on the shrimp or
  in the soy sauce or both.
  
  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.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.