MMMMM----- Recipe via Meal-Master (tm) v8.02
       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