Ebi Fry

To prevent the shrimp from curling when fried, make 3-4 shallow, diagonal slits across the belly. Gently press the shrimp down on a cutting board until you feel the muscles pop; it should lie perfectly straight.

Scrape the sharp tip of the tail with a knife to release trapped water, which causes dangerous oil splattering. Lightly season the shrimp with salt and white pepper.

Set up a breading station. Dredge the straight shrimp in flour, shake off the excess, dip into the beaten egg, and press firmly into the panko so the flakes stand on end.

Heat 2 inches of neutral oil to 340°F (170°C). Hold the shrimp by the tail, gently lower them into the oil, and fry for 2-3 minutes until golden brown and crispy.

Rest the shrimp on a wire rack to drain. Serve immediately with a wedge of lemon and a generous dollop of rich tartar sauce.