1/2 lb. clean shrimp
1/4 c. sliced carrots
1/4 c. sliced onion
2 hot cherry peppers, sliced
1/2 c. cornstarch
pinch of salt
1 c. flour
2 tbsp. baking powder
1 c. cold water or club soda
1 tbsp. sriracha
canola oil for frying
Heat oil in a frying pan.
Mix together cornstarch and salt in a shallow dish. Dredge shrimp in cornstarch mixture and set aside.
Whisk together flour and baking powder. Pour in water and whisk until combined.
Stir in hot sauce and set aside.
Dip onions and carrots in batter and transfer to the hot oil. Fry for a couple of minutes on each side, then drain on paper towels.
Transfer shrimp to the batter and fry in several batches, cooking for a couple of minutes on each side.
Drain on paper towels and repeat with remaining shrimp.
Serve with sliced cherry peppers and fried rice on the side.
Serves 2-3 for dinner or 6 people as an appetizer.
There is a fried rice recipe under sides.
