POPCORN SHRIMP BATTER RECIPES

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Place flour in a bowl. Whisk egg and milk in another bowl. Combine bread crumbs, salt, basil, parsley, garlic powder, and onion powder in a third bowl.
• Gently press shrimp into flour to coat and shake off excess. Dip into egg mixture and press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack.
• Deep fry breaded shrimp in preheated oil until golden brown, 3 to 4 minutes. Transfer shrimp to a paper towel-lined platter to drain.

Steps:

• 1. In a small bowl, whisk together 2 Tablespoons water, mayonnaise, sriracha, lemon juice, garlic, ¼ teaspoon salt, and ? teaspoon black pepper. Cover and chill. 2. Heat the oil in a high-sided pot or wok until it reaches 375°F on an instant-read thermometer. 3. Sift the rice flour, cornstarch, and ½ teaspoon salt into a large mixing bowl. Whisk in 1 cup seltzer water and the soy sauce and sesame oil; you are aiming for the consistency of heavy cream, adding more seltzer as needed. 4. Drop the prawns into the batter. Remove with a slotted spoon or spider and, working in batches if necessary, deep-fry in the hot oil until golden brown and crisp, about 3 minutes per batch. Remove to a plate lined with paper towels to briefly drain, loosely covering with aluminum foil to keep warm. 5. Fill the bread rolls with the sriracha mayo sauce and shrimp. Sprinkle with sesame seeds and serve straight away for best results.