Crunchy Breaded Shrimp With Tartar Sauce - cooking recipe

Ingredients

1 lb extra large shrimp, peeled and deveined, tails intact
1/2 cup flour, seasoned with salt and pepper
1 None egg, lightly beaten
1 cup panko breadcrumbs
1/4 cup finely grated Parmesan cheese
2 tbsp finely chopped herbs, such as parsley, basil
None None Oil, for deep-frying
None None Lemon wedges, to serve
None None FOR THE TARTAR SAUCE
2/3 cup mayonnaise
1 tbsp chopped cornichons
2 tsp chopped baby capers
1/2 small shallot, finely chopped
1 tsp lemon juice

Preparation

Butterfly shrimp by running a sharp knife down back of each shrimp.
Place flour, egg and combined panko, Parmesan cheese and herbs in 3 separate shallow bowls. Lightly coat shrimp in flour; shake off excess. Dip in egg, then panko mixture.\r\nPlace on a tray and refrigerate 15 mins.
Meanwhile, for the tartar sauce, combine all ingredients in a medium bowl. Set aside.
Half-fill a large saucepan with oil. Heat until a cube of bread sizzles as soon as it is added.
Deep-fry shrimp, in 4 batches, for 3-4 mins each batch, turning, until crisp and golden. Drain on paper towels. Serve shrimp with tartar sauce and lemon wedges.