Recipe(tried): Crispy Honey Shrimp

There are many ways of deep-frying shrimp... You are looking for a crispy
version so you should use the crispy batter below. However, I also added the
soft batter version for comparison. We do not eat it with honey sauce,
though... But you may try to make the sauce by bringing honey and lemon juice
to a boil. Adding a bit of water to make it a thin suace. If your honey sauce
is just sweet and no "sour" taste at all, you might try it with just honey and
water... Since you didn't describe your dish, I could only guess... There is a
sweet and sour sauce at the end of the recipe that you can play around with.
Hope this helps...

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Deep-fried shrimp

1 lb. shrimp
(1) 1/4 t. salt
3/4 T. each: Chinese cooking wine, cornstarch

crispy batter:
(2) 1 c. flour
1/2 t. baking powder

(3) 3/4 c water
1T. oil

soft batter:
(4) 1 egg
4/5 c. ice water
1 c. flour

(Or you can use the beer batter that used in "fish and chip". Personally, I
like that style the best! East meets west!)

oil for deep-frying

Shell the shrimp but leave tail intact. Devein the shrimp. rinse and pat dry.
Make several cuts on the inner curve to prevent from curling during frying.
Mix shrimp in (1); set aside. Combine (2) and (3), stirring lightly to form a
crispy batter. To form the soft batter, beat the egg in (4); gently mix in ice
water (the colder the better) and flour; stir until just mixed.

Heat oil for deep-frying until oil reaches medium high, 350F (180C). Hold the
shrimp by the tail; dip in the crispy or soft batter; deep-fry over high heat
for 2 - 3 minutes or until golden and crispy. remove. Serve Szechwan
peppercorn salt or ketchup as a dip for the shrimp. Or make a sweet and sour
sauce.

Sweet and sour sauce:
1/2 c water
4 T. each: soy sauce, rice/white vinegar (I often reduce the soy sauce by a
lot coz I don't like salty stuff... 4 T. is a bit too much for me!)
1 T. lemon juice
5 T. sugar
1/2 t. chili paste (optional)
1 T. tapioca flour/cornstarch
1/2 T. sesame oil.

Stir and bring all ingredients to a boil to form a liquid paste. Pour the
paste over the deep-fried shrimp and serve IMMEDIATELY.