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.