Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

In a large bowl, stir together 1 cup tapioca starch, 1 Tbsp. garlic powder, 1 tsp. salt, and 1 tsp. ground black pepper. Add 7 oz./200 g shrimp or prawns, peeled and deveined, and toss to evenly coat. Let the shrimp sit in the mixture for 5 minutes to ensure the coating sticks.

In a medium bowl, stir together 1 Tbsp. orange zest, ½ cup orange juice, 3 Tbsp. liquid honey, 2 Tbsp. light soy sauce, 1 Tbsp. oyster sauce, 1 Tbsp. minced garlic, 1 tsp. grated peeled fresh ginger, and 1 tsp. red chili flakes.

Heat ½ cup canola oil in a large frying pan over medium-high heat until it reaches 350°F/180°C on a deep-frying thermometer. Add the shrimp to the hot oil and fry for 2–3 minutes per side, until golden brown. Using a spider or metal tongs, transfer the shrimp to a plate lined with paper towel to absorb excess oil. Pour out the oil and wipe the pan.