To create our shrimp batter: In a large bowl, add potato starch, cake flour, salt and whisk together. Then pour in cold water and whisk again until combined. Set aside.

In another large bowl, whisk together shrimp sauce ingredients until well combined. Set aside.

If needed, peel and devein shrimp. Pat the peeled shrimp dry with paper towels to remove any excess moisture and add shrimp to batter. Mix together.

Heat vegetable oil in a large pan or large wok on medium heat. Make sure oil reaches 350 F with a digital instant read thermometer or dip a wooden chopstick and look for bubbles at the tip.

Once the oil is hot, fry battered shrimp in small batches for 2 minutes, flipping over halfway through. Do not overcrowd the oil or this can cause the shrimp to not become crispy. Fry shrimp until crispy, curled and pink. If you’d like them extra crispy, drizzle 1 teaspoon of the remaining batter per each piece of shrimp as it fries (optional).

Remove and transfer fried shrimp onto a wire rack or a paper towel lined plate to remove excess oil. Excess oil can cause the shrimp to become less crispy.