Peel shrimp but leave tails on and dry.
Combine flour with salt and pepper. Place flour, egg yolks and panko in 3 small bowls or dishes. Flour each shrimp tail, then dip in egg yolks and finally dredge in panko, turning tails to cover completely.
Refrigerate shrimp until time to serve.
Heat vegetable oil in two skillets. When oil is hot, fry shrimp until they change color and panko is golden. Be careful not to overcook the shrimp.
Place mayonnaise in a bowl. Whisk in passion fruit juice, honey, chili sauce to taste, salt and pepper.
Serve hot shrimp tails with the sauce.