soy sauce, tamari
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 (Japanese breadcrumbs) 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℉ (180℃).
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.