• Wash and clean the shrimp and place on paper towels to dry out. Cover with extra paper towels and pat dry.
• Add shrimp to a medium bowl and prepare the shrimp marinade: season it with salt, pepper, mix in the corn starch so all the shrimp is equally covered. Add the soy souce, stir and refrigerate for a few minutes.

Make the batter:

• In a large bowl, mix flour, baking powder and corn starch until combined. Add the egg and mix well, add the water and stir until combined and no lumps. Place the batter in the refrigerator to rest for a few minutes or until you are ready to cook the shrimp.

Frying the shrimp:

• Pour vegetable oil into fryer or into a heavy bottomed sauce pot. Once the oil temperature reaches 350F degrees start frying the shrimp, by soaking it one by one into the batter and shaking off any excess.
• Shrimp is done when golden to light brown and crisp.
• Cover a large platter with paper towels and place onto it the cooked shrimp. This will help drain any excess oil.
• Repeat with the remaining shrimp.

Make the Sauce:

• In a medium cup, mix corn starch and water until fully combined, set aside.
• Add rice wine, honey, rice vinegar, say sauce and garlic to a small sauce pan over medium heat, stir and bring to a boil. Once the mixture started to boil, reduce the heat to low, and add half of the corn starch slurry.
• The sauce will thicken, add more corn starch slurry as needed until the consistency resembles that of honey. Cook for 1 - 2 minutes and remove from heat.
• Add the shrimp to a large bowl, pour the sauce over the shrimp, stir gently until fully covered, serve immediately over rice.
• Garnish with chopped green scallions.
• Enjoy!