Panko-crusted shrimp with cocktail sauce

Clean the shrimp: remove the heads, shells, and legs, but leave the last segment of the tail. Make a shallow cut along their backs with a sharp knife and remove the dark intestinal tract. Do the same on the belly side. Wash the shrimp thoroughly, then drain them and drizzle with 1 tablespoon of lemon juice.

First, coat the shrimp in cornstarch, then in the seasoned egg yolks, and finally in the panko breadcrumbs. Fry them in hot oil until golden brown.

For the sauce, mix together the sour cream, mayonnaise, ketchup, orange juice, and 1 tablespoon of lemon juice. Season with salt and white pepper.