Instructions:
Rinse the shrimp under cold water and pat them dry with paper towels.
Make shallow cuts along the belly of each shrimp to prevent them from curling while frying.
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika.
Gradually pour in the ice-cold water while whisking until the batter is smooth and lump-free.
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
Dip each shrimp into the batter, coating it evenly.
Carefully place the battered shrimp into the hot oil, a few at a time, ensuring they don’t overcrowd the pan.
Fry for 2-3 minutes on each side, or until they turn golden brown and crispy.
Use a slotted spoon to remove the fried shrimp from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Garnish the Korean Fried Shrimp with chopped green onions or sesame seeds for extra flavor.
Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce with a dash of vinegar.
