Thaw frozen shrimp either naturally in the fridge or in cold water while preparing other ingredients.

Season thawed shrimp with salt and pepper. Mix rice flour and potato starch in a 1:1 ratio and lightly coat the shrimp without adding water.

Finely chop onion and carrot, or use any available vegetables. Prepare about half a handful.

Prepare the sauce by mixing cooking wine, soy sauce, sugar, vinegar, and potato starch. Adjust soy sauce quantity to avoid overly salty flavor.

Heat a pan with a small amount of oil and cook shrimp until golden and crispy.

In the same pan, sauté onion and carrot in the remaining oil, then add the sauce and simmer briefly.