Crispy Honey Shrimp

Here's what you need

30-40 large shrimp, peeled and deveined, tails removed

1 tablespoon soy sauce

1 1/2 tablespoons corn starch

1 cup all purpose flour

1/2 cup corn starch

1/4 teaspoon baking soda

1 egg

1 cup ice water

1 quart vegetable oil, for frying

1/2 cup rice wine

1/3 cup honey

1/3 cup rice vinegar

1/4 cup soy sauce

1 tablespoon minced garlic

1/2 tablespoon minced ginger

1/4 cup water

1/4 cup corn starch

Here's what you do

In the bottom of a medium bowl, combine the soy sauce and corn starch. Season with salt and pepper. Pat dry the shrimp with a couple of paper towels and toss in the marinade. Set aside while you prepare the batter.

In a large bowl, whisk together the flour, corn starch and baking soda. Create a well in the middle of the dry ingredients and add the egg. Beat slightly to break it up. Pour in the ice water and mix until smooth and no clumps of flour remain. Set marinade aside to rest while you prepare the oil for frying. 

Set a dutch oven or large, heavy-bottomed pot over medium heat on the back burner. Add enough oil so there is at least about 2 inches in the pot. Affix a candy thermometer to the side of the pot, being sure the thermometer is not touching the bottom of the pot but is submerged in the oil. When the oil reaches 350 degrees, you are ready to begin frying. Line a baking sheet with a 2 layers of paper towels.

Remove the shrimp from the marinade and place into the batter. Toss to coat completely. Remove a few shrimps at a time and tap off excess batter. Slowly lower into the oil and fry for 2 to 3 minutes until golden brown, gently turning to cook evenly and prevent sticking. Use a spider spoon to remove the shrimp from the oil, allow excess oil to drip off then transfer to the baking sheet. Repeat with remaining shrimp.

While cooking the shrimp, prepare the sauce. In a small saucepan, whisk together the rice wine, honey, rice vinegar, soy sauce, garlic and ginger over medium-low heat. In a small bowl, mix together the water and corn starch to create a slurry. Add to the saucepan and bring to a low boil. Reduce heat to low and continue to cook, stirring occasionally until thickened. 

To serve, add a few tablespoons of the warm sauce to a medium bowl and toss together with one serving of shrimp. Pour over a bed of hot white rice and sprinkle with chopped scallions. Repeat with remaining shrimp. Serve immediately!