Deep-fried shrimp with coleslaw

Ingredients:

For the salad:

• 300 g white cabbage, shredded
• 150 g carrots, grated on a coarse grater
• 50 g of onion, diced
• 1/2 cup mayonnaise
• Juice of 1 lemon, plus lemon wedges, for serving
• 2 green onions, cut into rings
• Salt and freshly ground pepper

For shrimp:

• 24 large shrimp, peeled
• 350 g saltine crackers
• 1.5 cups of flour
• 1 tbsp seafood seasoning
• 4 large eggs
• Vegetable oil, for deep-frying

Preparation:

1. To prepare the salad: Mix mayonnaise and lemon juice in a large salad bowl. Add cabbage, carrots, onions, and greens. green onions, add salt and pepper. Cover and refrigerate.
2. Fill a large bowl halfway with ice water and add 1 tablespoon of salt. Slit each shrimp down the back and place them in the water for 10 minutes to allow them to open.
3. Meanwhile, place the saltine crackers in a large plastic bag and crush them finely with a rolling pin. Then, transfer to a bowl. In another bowl, combine the flour and seafood seasoning.
   
   Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip them in the eggs, then coat thoroughly, pressing them with your fingers in the crushed graham cracker.
4. Pour vegetable oil into a large, shallow, thick-bottomed frying pan to a depth of 2 cm. Heat the vegetable oil to 180°C.
   
   Fry the shrimp on each side until golden brown. Pat dry with paper towels and season with salt if needed. Divide into portions, serve with a salad, and garnish with lemon wedges.