Pat the shrimp dry with paper towels. Roughly chop 75% of the shrimp into 3–5 mm pieces (reserve the remaining 25% to pulse coarser so you have both texture and some larger shrimp pieces). Keep chilled.

Pulse for texture

Using a food processor, pulse the reserved 25% of whole shrimp 3–5 times until coarsely chopped — do not puree. Combine these with the hand-chopped shrimp in a bowl.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup rice flour, 2 tbsp cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Add the egg and 180 ml cold sparkling water; stir until just combined (a few lumps are fine). Fold in the chopped shrimp, 2 tbsp scallion, 1 tbsp cilantro (if using) and 1 tsp neutral oil. Batter should be thick but dropable. If too thick, add up to 1–2 tbsp more sparkling water.

Cover and refrigerate for 15 minutes to let rice flour hydrate and batter firm slightly.

Shaping, Breading & Frying

Heat oil

Pour about 4–5 cm of neutral oil into a wide, heavy pot or deep pan (around 1 liter). Heat to 175°C (350°F). If you don't have a thermometer, test with a small batter drop — it should sizzle immediately and brown in ~40–50 seconds.

Shape donuts

Line a tray with parchment. Using a 1/3-cup scoop (about 75 g batter) or two spoons, form 6 rounds on the tray. Using a wet finger or the back of a piping tip, press a hole in the center of each round about 2–3 cm wide to create a donut shape (batter will puff in the oil but maintain the ring). Keep them chilled while oil heats.

Dust & bread

Lightly dredge each formed donut in the 1/2 cup flour, shaking off excess. Dip briefly in the beaten egg, then press gently into panko breadcrumbs so the outer ring is evenly coated. This creates a crisp exterior while letting shrimp stay juicy inside.

Fry in batches

Carefully lower 2 donuts at a time into the hot oil. Fry for 2.5–3 minutes per side, turning once with a slotted spoon or spider, until golden brown and an instant-read thermometer in the center registers 62–65°C (145–149°F). Total frying time ~5–6 minutes per donut. Avoid overcrowding; maintain oil temperature between batches.

Transfer fried donuts to a wire rack set over a sheet tray lined with paper towels. Sprinkle with 1/4 tsp fine sea salt immediately. Keep warm in a 90°C (200°F) oven if frying in multiple batches.

Sauce & Finish

Make sauce

Whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1 tsp fresh lime juice and 1/2 tsp honey until smooth. Taste and adjust heat or acidity as desired. Stir in 1 tsp toasted sesame seeds.

Plate

Place a fried shrimp donut on a serving plate, drizzle or pipe a tablespoon of the sauce on top or to the side. Garnish with microgreens or 2 tbsp thinly sliced scallion and an extra sprinkle of toasted sesame seeds. Serve immediately while hot and crispy.