To prepare the panko shrimp: Heat 1/4-inch of canola oil in a large heavy frying pan
to 375 degree F. Meanwhile, place the beaten eggs in a shallow bowl and the bread crumbs in a shallow dish. Dunk the butterflied tiger shrimp into the beaten eggs, then place in the bread crumbs
and coat with honey
panko crumbs. Shake off the excess bread crumbs and fry the shrimp for 1 minute per side or until they start curving in on themselves. Place them on a wire rack to drain
the excess oil.
To make the strawberry aioli: In a bowl, combine the Japanese mayonnaise with the condensed milk
and mix together. Puree the strawberries in a food processor
Place the fried panko shrimp
with a side of Japanese mayo sauce
and strawberry puree for dipping.