What you Need (I measured by the heart):

• a couple of pounds of shrimp (depending on how many people you are cooking for)
• parsley
• garlic powder
• onion powder
• salt
• pepper
• flour
• buffalo sauce
• rice vinegar
• canola oil
• 2-3 eggs
• 2 tsp. butter
• hot chilli pepper flakes
• rice

How to Do It:

1. Start cooking your rice so that by the time your shrimp is done your rice will be done too.
2. In a small bowl whisk the eggs and sprinkle in salt and pepper, this is your wet batter.
3. In a plastic bag pour in flour, salt, pepper, garlic powder, and onion powder, this is your dry batter.
4. Pour oil into a saucepan and put on medium to high heat.
5. Pour your wet batter over the shrimp then pour your shrimp into the dry batter bag.
6. Shake that bag like there is no tomorrow and make sure all of your shrimps are covered.
7. In a small saucepan add the rice vinegar, buffalo sauce, butter, parsley and hot pepper flakes and let it simmer.
8. Once your oil in the big saucepan is hot place shrimp into the pan one at a time and watch them sizzle.
9. Flip your shrimp once they turn golden brown on one side.
10. Once the shrimp is done cooking place them on a paper towel to soak up the excess oil.
11. After 5 minutes transfer the shrimp to a bowl and pour the sauce over the shrimp and toss them until every single one of them is covered.
12. Plate your rice and shrimp and add some fresh parsley on top.

Tips:

• Get the frozen shrimp and defrost it overnight, makes life simpler.
• cut your butter up into small pieces.
• add cornstarch to your dry mix to give it a little extra crunch.