| 1 lb | Shrimp deveined & butterflied |
| | Vegetable oil for frying |
| | Batter: |
| 1 cup | All purpose flour |
| 1/2 cup | Cornstarch |
| 1 | Egg |
| 3/4 cup | Ice water or soda water |
| 1/8 tsp. | Baking powder |
| 1/8 tsp. | Baking soda |
| | Shrimp Marinade: |
| 1 tbsp. | Lite soy sauce |
| 1/8 tsp. | Pepper |
| 1/4 tsp. | Salt |
| 1 tbsp | Corn starch |
| | Sauce: |
| 1/2 cup | Sake or rice wine (mirin) |
| 1/ 3 cup | Honey |
| 1/3 cup | Rice vinegar |
| 3 tbsp. | Lite soy sauce |
| 1 tbsp | Minced garlic |
| | Scallions |
| | Cornstarch slurry--1/4 cup corn starch mixed with 1/4 cup water |
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat shrimp with seasonings and marinate in the refrigerator for 10 minutes.
Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Batter shrimp a little at a time. Shake off excess batter. Carefully place shrimp into the hot oil. Shrimp is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the shrimp. Remember to check the oil temperature, it must remain hot.
Mix sauce ingredients in small sauce pan, bring to a boil. Add cornstarch slurry, a little at a time (you will not need all of it). The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
To serve, you can either dip the shrimp in the sauce or pour the sauce over the shrimp. (we dip, because the shrimp stay crisper that way!)