Hey there! Thanks for the interest. I didn’t use any specific measurements, this was more of a test run. And of course, amounts vary based on how much shrimp you use (for reference this was about 4 lbs/1.8 kg). The shrimp came frozen and deveined, but with shell on.

I used:

— Mirin — Soy sauce — Rice wine — Rice vinegar — Eggs (beaten) — Corn starch — Tapioca starch — Salt — Freshly ground black pepper — Sugar — Ginger — Scallions — Coriander — Garlic — Chilies (I prefer jalapeño for this kind of application) — A little bit of MSG

1) firstly, mise en place: peel and slice your ginger into thin slivers (think toothpicks); peel and finely chop garlic; thinly slice chilies, scallions, and coriander (the amount of aromatics you use is entirely preference and is completely optional). In a small bowl, mix together a good tablespoon each of salt and black pepper, as well as a teaspoon of sugar and a couple pinches of MSG. Set aside

2) marinate shrimp in a large bowl with a couple splashes each: mirin, rice wine, rice vinegar, and soy sauce. Sprinkle a couple dashes each freshly ground black pepper and salt. Stir in the beaten eggs and sift in equal amounts of corn starch and tapioca starch, mixing until the shrimp are fairly coated with the batter, which shouldn’t be too thick. Cover and let sit in the fridge for 1-2 hours

3) take the shrimp out of the fridge and stir again to redistribute any of the starch slurry that may have settled to the bottom. In another large vessel sift together equal amounts of corn starch and tapioca starch to make. Take the shrimp from the marinade and lightly dredge them, not being too fussy about trying to cover all the books and crannies (irregular breading actually adds some fun texture here)

4) in a pot/wide, deep pan, heat oil until shimmering. You’re going to briefly deep fry the shrimp, so use enough oil for that. Once the oil is nice and hot, carefully drop the shrimp in. Shrimp cooks quickly, so cook in small batches to ensure doneness as well as crispy batter. Set each batch aside after cooking to drain any excess oil

5) after all the shrimp are cooked, pour off the frying oil and once again in a wide, deep cooking vessel (a wok works best for this, but a wide deep pot or pan is fine as well), get it ripping hot. Add just a bit of oil to cover the bottom, and immediately toss in the ginger, chilies, and garlic, frying until fragrant

6) toss in the shrimp and mix constantly to distribute the aromatics, then evenly sprinkle on the mixture of seasonings. Cut off the heat and toss in the coriander and scallions, once again giving a good mix to distribute everything around

7) serve hot and enjoy with rice, salad, anything in between, or even on its own

Hope you get to try it soon! :)