Ah the breaded shrimps ! I love them especially with the wonderful tartar sauce. It's a bit Machiavellian, by the way, because you eat one, then two, and you can't stop at all! So why pankoco? Because I made a mixture of panko, the famous Japanese breadcrumbs and shredded dried coconut. You'll see that I use fermented milk (again!) to wrap the shrimp before tossing them in the breadcrumbs and that's the real trick to this recipe. The wrap-around design gives a crispy doughnut layer. To be tested at home as soon as possible! You can also make this recipe with fish...