Crispy Fried Shrimp with Lemon-Garlic Sauce

Peel and clean 150 gr Shrimp, mince 1 clove Garlic, finely chop the fresh parsley, and zest and cut ¹/₂ piece Lemon into wedges.

In a small bowl, combine 60 gr Mayonnaise, the minced garlic, ³/₄ tbsp Lemon Juice, 2.5 gr Parsley, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder to create the sauce.

Set up a breading station with three shallow bowls: place 40 gr Flour seasoned with ¹/₂ tsp Table salt and ¹/₂ tsp Black Pepper - Powder in the first, beat 1 piece Eggs size M in the second, and place 50 gr Breadcrumbs (panko) in the third.

Coat each cleaned shrimp first in the seasoned flour, then dip into the beaten eggs, and finally roll in the panko breadcrumbs until fully coated.

Pour 200 ml Sunflower oil into a deep pan or pot and heat it to 180°C (350°F).

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

Season the hot crispy shrimp with the remaining ¹/₄ tsp Table salt, sprinkle with the lemon zest and the remaining 2.5 gr Parsley, and serve immediately with the lemon-garlic sauce and lemon wedges.