Bang Bang Shrimp Bowl

Cook your rice

Rinse rice with cold water, place in a small pot with 1 1/2 cups water, put the lid on and DO NOT touch until it's done. Place on high eat until it simmers. Immediately lower heat and cook for 15 minutes. Remove from heat and set aside for 15 before you remove the lid, add a pinch of salt, and fluff with a fork.

Optional - add the juice of 1 lime and 1/4 cup diced cilantro at fluffing time.

Prep your veggies

Thinly slice your cucumbers and carrots. Place in a shallow bowl with 1/4 cup rice wine vinegar and a pinch of salt. Mix and set aside.

Make your bang bang sauce

To a small bowl, add 1/2 cup kewpie mayo, 1/4 cup sweet chili sauce and 2 tbsp sriracha. Mix well and taste - adding more sriracha if you want. Set aside.

Cook your shrimp

Add shrimp to a large bowl. Drizzle with juice of 1 lime, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt and 1/8 tsp white pepper.

In a shallow bowl or plate, add 3/4 cup cornstarch with 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt and 1/8 tsp white pepper.

In a large fry pan, heat about 1 cm of oil (about 2 cups) over medium high heat. Make sure you give it time to fully heat (at least 3 minutes).

Drop each shrimp into the cornstarch mixture, shaking off any excess, and then drop into the oil - making sure not to overcrowd the pan. Cook for about 30 seconds and flip, cook another 30 seconds - 1 minute (just until shrimp is fully pink) and remove from oil and place on a wire baking rack.

Assemble your bowl

Place cooked shrimp in a bowl with your bang bang sauce and very gently mix, the coating is very delicate.

To a serving bowl, add rice, bang bang shrimp, your veggies and sliced avocado. Top with sesame seeds and cilantro.