Panko-Crusted Shrimp with Cocktail Dressing

Thoroughly clean the shrimp. First, remove the head, then peel off the shell and legs, leaving the last tail segment for better appearance and handling. With a sharp knife, make a longitudinal cut about 2 mm deep along the back to expose and remove the intestine. Repeat the same process on the underside. Wash the shrimp thoroughly, pat dry, and drizzle with 1 tbsp lemon juice.

One by one, first coat the shrimp in cornstarch, then dip them in the lightly salted egg yolks, and finally generously roll them in the panko breading, pressing the breading lightly. Heat enough vegetable oil in a pan and fry the shrimp in batches until golden brown and crispy. Drain on paper towels.

For the cocktail dressing, whisk sour cream, mayonnaise, ketchup, orange juice, and 1 tbsp lemon juice in a small bowl until smooth. Season with salt and white pepper.