Ingredients:

• 12 large red shrimp, peeled and deveined


• 1 cup cornstarch


• 1 cup all-purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1 egg


• 1 cup ice water


• Oil for frying


• 1/4 cup soy sauce


• 2 tablespoons rice vinegar


• 1 tablespoon honey


• 1 teaspoon sriracha sauce


• 1 clove garlic, minced


• 1 teaspoon grated ginger


• Sesame seeds and sliced green onions for garnish

Instructions:

Pat dry the shrimp with paper towels

In a bowl, mix together cornstarch, flour, baking powder, and salt

In another bowl, whisk together egg and ice water

Combine wet and dry ingredients to make a smooth batter

Heat oil in a deep fryer or large pot to 375F 190C

Dip each shrimp into the batter, coating evenly

Fry shrimp in batches for about 2-3 minutes or until golden brown and crispy

Transfer shrimp to a paper towel-lined plate to drain excess oil

In a small saucepan, combine soy sauce, rice vinegar, honey, sriracha, garlic, and ginger

Simmer the sauce over low heat for 3-4 minutes, stirring occasionally

Serve the shrimp hot with the spicy soy dipping sauce

Garnish with sesame seeds and sliced green onions before serving

Ingredients:

• 6 bone-in, skin-on chicken thighs


• 1 cup almond flour


• 1 teaspoon paprika


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon cayenne pepper


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 2 large eggs


• 1/4 cup heavy cream


• Coconut oil, for frying

Instructions:

Blend almond flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a bowl that is not too deep

Mix the eggs and heavy cream together in a second shallow bowl

First, coat each chicken thigh evenly in the egg mixture

Then, coat it again in the almond flour mixture

Put coconut oil in a big skillet and heat it over medium-high heat

It should take about 5 to 7 minutes per side to fry the chicken thighs until they are golden brown and fully cooked

Before putting the chicken on a paper towel-lined plate to drain, take it out of the pan

Enjoy while hot!