Steps:
- Preheat the frying oil to 360 degrees F.
- Place shrimp on paper towels and refrigerate. They must be free of moisture to hold the batter.
- Mix together ingredients for the Mustard Sauce and set aside.
- Mix together ingredients for the Hot Chile Garlic Sauce and set aside.
- For the batter: In a large stainless or glass mixing bowl, mix the cornstarch and flour together. Add the soda water gradually, until a forms smooth thick batter the consistency of pancake batter. Add seeds and herbs. Keep the batter cold and use immediately.
- Grab the shrimp 3 or 4 at a time by the tail and dip into the batter. Shake off excess and place in the hot oil. While the shrimp are frying, lay out the plates and drizzle the 2 sauces around using a coffee spoon. Remove the shrimp from the hot oil and place on absorbent paper. Season with sea salt.
- Stack the shrimp, 5 on a plate and garnish with the scallions and fried cilantro leaves. Serve immediately and enjoy!
- Note: Always get more shrimp as you can easily eat more that 5 of these!
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