Crispy Fried Shrimp with Tangy Sauce

Ingredients:

For the shrimp:

• 500g large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/4 cup cold water
• Oil for deep frying
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Cooked rice (for serving)

For the sauce:

• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sriracha (optional for extra spice)
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon rice vinegar

Instructions:

1. Prepare the batter:
   In a medium mixing bowl, combine the flour, cornstarch, garlic powder, paprika, salt, and black pepper. In a separate bowl, whisk the eggs with cold water until well combined.
2. Heat the oil:
   In a deep skillet or fryer, heat enough oil to submerge the shrimp to 350°F (175°C).
3. Coat the shrimp:
   Dredge each shrimp in the flour mixture, dip it into the egg mixture, and coat it again in the flour mixture for a second layer. This double-coating ensures a crispier texture.
4. Fry the shrimp:
   Carefully place the shrimp in the hot oil, frying in small batches to avoid overcrowding. Cook each side for 2-3 minutes until the shrimp turn golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
5. Prepare the sauce:
   In a small saucepan, mix the soy sauce, honey, sriracha (if using), sesame oil, minced garlic, and rice vinegar. Cook over medium heat for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
6. Serve and garnish:
   Arrange the fried shrimp over a bed of cooked rice. Drizzle generously with the tangy sauce and garnish with sliced green onions and a sprinkle of sesame seeds.

Nutrition: Approx. 400 kcal per serving