Crispy Panko Shrimp with Cocktail Dressing

Clean the shrimp: First remove the head, then peel off the shell and legs, leaving the last tail segment for better appearance and handling. Make a longitudinal cut about 2 mm deep along the back with a sharp knife and remove the intestine. Make the same cut on the underside and remove the intestine there as well. Wash the shrimp thoroughly, pat them dry, and drizzle with 1 tbsp lemon juice.

First coat the shrimp in cornstarch, then dip them in the lightly salted egg yolks, and finally press them firmly into the panko crumbs. Fry them in a pan with plenty of hot vegetable oil until golden brown and crispy on both sides. Drain on paper towels.

For the dressing, whisk together sour cream, mayonnaise, ketchup, orange juice, and 1 tbsp lemon juice until smooth. Season with salt and a pinch of white pepper.