• In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Peel and mince or grate ginger. Peel and mince or grate garlic. Trim scallions and cut into 1 1⁄2-inch- long pieces; halve whites lengthwise. Halve, peel, and slice onion into 1⁄4-inch-thick strips. Halve, core, and thinly slice bell pepper into 1⁄4-inch- thick strips.

• Rinse shrimp under cold water and pat dry with paper towels. • In a large bowl, combine tempura batter mix, garlic powder, half the curry powder (you’ll use the rest later), and 1⁄3 cup cold water (2⁄3 cup for 4 servings). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency. • Stir shrimp into batter until fully coated.

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. • Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer. (Work in batches if needed!) Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. • Using a slotted spoon, transfer to a paper-towel-lined plate. Remove pan from heat; carefully discard oil. Wash and thoroughly dry pan.

• Heat 3 TBSP butter(6 TBSP for 4 servings) and a drizzle of oil in pan used for shrimp over medium heat. Add ginger, garlic, scallions, onion, and bell pepper; season with salt. Increase heat to medium high and cook, stirring occasionally, until veggies just begin to soften, 2-3 minutes. • Add ketchup, Sriracha, remaining curry powder, a pinch of sugar, and as many chili flakes as you like (save some for serving!). Cook, stirring constantly, until mixture is thoroughly combined, 30 seconds more. • Add shrimp to pan; toss to combine.

• Fluff rice with a fork. • Divide rice between shallow bowls; top with shrimp and veggies. Serve with remaining chili flakes on the side. ***Shellfish is fully cooked when internal temperature reaches 145°.***