Parmesan Tempura w/ Lemon Butter Garlic sauce

Something I cooked up for dinner on the 30th of November. My mom had bought some shrimp to eat for dinner, but sick of having to eat it simply steamed and with garlic and vinegar like it's usually prepared around here, I decided to take the challenge.

I didn't have enough time to go shopping for gambas ingredients so I decided to just modify tempura. I'm still thinking of an interesting name for it (feel free to post your suggestions!), but until then I'll just call it what it is:

Parmesan Tempura with Lemon Butter Garlic sauce
Ingredients:
Shrimp, de-shelled and de-veined
Flour/cornstarch/panko breadcrumbs for the coating
Parmesan cheese
1 egg
Salt and pepper
Butter
Finely chopped GARLIC (a lot.. maybe 4-5 cloves depends on how strong you like the taste of garlic; i like it really garlicky)
Lemon/Calamansi juice to taste

Let's begin with making the sauce. Heat a pan and put in about 2-3 sticks of butter until it starts to melt. Sautee your garlic in the butter and then when the garlic starts to brown, add in the lemon/calamansi juice to taste. Leave it on low heat for about a minute or so just to let the tastes combine. When that's done, pour 3/4 of the sauce (including the garlic) into a small bowl.

Now marinade the shrimp in salt and pepper for about 15 minutes or more, just so the taste sets in (you can of course do the salt and pepper step before making the sauce to save time). Crack the egg into a bowl and the mix the coating with parmesan cheese in another bowl. Dip the shrimp into the egg and then into the coating mixture and set aside.*If you want to do this in an easier, faster way, just dip all the shrimp in the egg and then put it in zip lock bag containing the coating and then just shake it, much like the Mcdonald's shakeyerfries thingamajig. Heat up the same pan used for making the sauce and use the 1/4 left of the sauce in it as your oil. When it is hot, fry the shrimps until the tail turns pinkish red and the coating is crispy. By then the remaining garlic from the pan would turn crispy as well, so take that and put on top of the shrimp when serving. Oh and for the sauce, either just mix it all together with the shrimp, or serve it on the side as a dip like in the photo (above).

Tada!