Crispy Breaded Shrimp with Creamy Soy-Honey Dip

Peel and devein 150 gr Shrimp, then pat them thoroughly dry with paper towels.

In a small bowl, whisk together 50 gr Mayonnaise, 10 ml Soy Sauce, ¹/₄ tbsp Honey, and a squeeze of juice from 0 piece Lemon.

In a shallow dish, combine 50 gr Flour, 25 gr Corn starch, ³/₄ tsp Sea Salt, ¹/₂ tsp Black Pepper - Powder, 1 tsp Red pepper powder, and 1 tsp Garlic powder.

In a second bowl, whisk 1 piece Eggs size M and 40 ml Sparkling water until smooth and slightly frothy.

Spread 60 gr Breadcrumbs (panko) into a third shallow bowl to complete the breading station.

Dredge each shrimp in the flour mixture, dip it into the egg mixture, and then roll it in the breadcrumbs, pressing gently to ensure an even coat.

Pour 150 ml Sunflower oil into a deep frying pan or pot and heat it to 180°C (350°F).

Fry the breaded shrimp in batches for 2 to 3 minutes until they are golden brown and exceptionally crispy, then transfer them to a plate lined with paper towels to drain.

Arrange the hot crispy shrimp on a serving platter and serve immediately alongside the dipping sauce and the remaining ¹/₂ piece Lemon cut into wedges.