Ingredients

• 1 pound shrimp
• 1 quart canola oil , for frying
• 0.25 cups self rising flour
• 0.25 cups cornstarch
• 0.5 teaspoons kosher salt
• 0.13 teaspoons cayenne pepper
• 0.5 cups sparkling water , chilled
• 3 tablespoons chili crisp , such as Lao Gan Ma
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons water
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 red bell pepper , chopped into 3/4-inch pieces
• 1 yellow onion , chopped into 3/4-inch pieces
• 1 cup cooked rice

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
3. 3 Heat canola oil in a large saucepan to 375 degrees F (190 degrees C). Blot dry shrimp with additional paper towels.
4. 4 Whisk together self-rising flour, potato starch, salt, and cayenne pepper in a small bowl. Add sparkling water; whisk until flour disappears and the mixture resembles crepe batter.
5. 5 Coat 6 shrimp at a time in batter. Fry shrimp in the hot oil, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on prepared baking sheet and keep warm in the oven while frying remaining batches.
6. 6 Whisk together chili crisp, soy sauce, water, and honey in a small bowl.
7. 7 Heat vegetable oil a large skillet or wok over medium high heat. Add pepper and onion to skillet and cook until translucent and slightly browned, 5 minutes. Remove from heat. Add cooked shrimp and chili oil mixture. Toss until well coated. If desired, serve with hot cooked rice.

Nutrition per serving