Prepare your favorite rice.
1 cup raw rice
2 cups water
1/4 cup diced onion
1/4 cup diced red bell pepper
1 teaspoon minced garlic
1 tablespoon butter or margarine
1/2 teaspoon salt
I use a rice cooker. If you don't have a cooker, then bring water to a boil and add all the ingredients. Reduce heat to barely simmer, cover and cook for 20 minutes.
For the shrimp batter:
4 ounces flour
2 1/2 ounces cornstarch
1 egg
8 ounces water
1/8 teaspoon baking soda
1/8 teaspoon baking powder
For the honey sweet & sour sauce
1/2 cup wine (you can use sake, rice wine, or any wine of your choice)
1/2 cup honey
3 ounces of white vinegar (you can also use apple cider vinegar or rice vinegar)
3 Tablespoons of lite soy sauce (omit if you're restricting salt intake)
6 Tablespoons sugar
1/4 cup cornstarch mixed with 1/2 cup water
1 teaspoon minced garlic
1/4 teaspoon ground ginger (I use the prepared ginger in the jar)
Prepare the sauce by mixing all ingredients in a saucepan with a whisk, and bring to a boil. Boil for about two minutes until the sauce thickens. It should be just thick enough to coat the shrimp, so you may need to add a bit more water. It should be just a little thicker than pancake syrup.
Complete the shrimp batter, dip shrimp in batter and then shake to let excess batter run off, then drop into hot oil and fry the shrimp in a deep fryer (I used a Fry Daddy) about 6 at a time for about 2 to 3 minutes or until batter lightly browns, and drain on paper towels. Do not overcook.
After shrimp is done, mix in a large bowl with the sauce to cover, and serve shrimp over a bowl of rice.
You can also use chicken in this recipe instead of the shrimp.
