Clean the Shrimp: Peel the shrimp, leaving only the very end of the tail shell intact. Devein the back.

Straighten the Shrimp (Crucial): To prevent curling in the oil, make 4 to 5 shallow diagonal cuts across the belly of the shrimp. Place the shrimp belly-side down on the cutting board and gently press along its back until you feel the muscles 'pop' and the shrimp lies perfectly straight.

Bread the Shrimp: Lightly season with salt and white pepper. Dredge each straightened shrimp completely in flour, dip it fully into the beaten egg, and press it firmly into a deep mound of Panko breadcrumbs to create a massive crust.

Fry: Heat 2 inches of vegetable oil in a deep pan to 350°F (180°C). Holding the shrimp by the tail, gently lower them into the oil. Fry for 2 to 3 minutes until deeply golden brown and fiercely crispy.

Serve: Drain the hot shrimp upright on a wire rack to keep the crust dry. Serve immediately with a massive scoop of tangy tartar sauce and fresh lemon wedges.