Lucy Wang’s Hawaiian Garlic Shrimp

Directions

1. Cut pineapple in half, then cut out the core and remove the inner fruit.
2. Wash 1 cup of rice; get the cloudy layer of white out of the water as much as you can. Add the rice and 1-1/2 cups of water to a rice cooker.
3. Wash and devein shrimp by using a scissor to cut the middle top of the shrimp from front to tail, and pull out the dark vein in the middle. Cut off the swimmerets or legs, too. You can leave the shell on or take it off. Pat the shrimp dry once cleaned.
4. In a mixing bowl, season the flour with salt, pepper, garlic powder, cajun seasoning and Old Bay seasoning; give it a good mix (measure with your heart; it can’t go wrong). Add 1 egg white and a splash of sparkling water (this will make the batter rise and get thicker).
5. Heat 1/4 cup of oil on high heat until it bubbles. Dip the shrimp in the batter and immediately dunk into frying oil. Flip the shrimp after a minute, then fry the other side for another minute. Remove from oil and either let it rest on a rack or paper towel to remove the excess oil.
6. Scoop one serving of rice and use a bowl and spatula to pack it into a perfect ball shape.
7. Use the pineapple as a bowl and plate rice with furikake, add the shrimp, then pineapple and finish off with Tajin and a wedge of lemon or lime (your preference).