Crispy Tempura Shrimp Chili Rice Bowl

Steps

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1. 1
   Cut the onion into small pieces and prepare the chili pepper; if the shrimp are already bite-sized, leave them whole.
   ▶ ≈0:08
2. 2
   Mix the wheat flour with potato starch, then stir in mayonnaise to create a light, fluffy batter.
   ▶ ≈0:22
3. 3
   Coat the shrimp in the batter, then pan-fry in about 1 cm of oil until golden brown on both sides, and remove.
   ▶ ≈0:29
4. 4
   In another pan, sauté the chopped onion and chili until fragrant.
   ▶ ≈0:36
5. 5
   Add water, ketchup, sugar, soy sauce, and oyster sauce, then stir in grated garlic and ginger, and simmer briefly to combine the sauce.
   ▶ ≈0:43
6. 6
   Return the fried shrimp tempura to the sauce, toss quickly to coat, then place on top of hot rice and serve immediately while still crispy.
   ▶ ≈0:52