Tom Chien Bot (Vietnamese Deep Fried Shrimp)

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My mom has probably made this dish hundreds of times. It's a very easy and quick appetizer for a crowd or can even be a heartier meal if paired with veggies and fish sauce. This is a Vietnamese style deep fried shrimp.

Ingredients
- Peeled and deveined shrimp (leave the peel around the tail on)
- fish sauce
- sugar
- garlic powder
- panko
- pepper
- chicken bouillon (very small amount)

Shrimp 
1. In a bowl, add fish sauce, pepper, garlic powder, and chicken bouillon. Let sit for a few minutes to soak up the marinade.

Breading
1. In a bowl, pour the panic.
2. In a separate bowl, add ** flow and ice cold water (could also put in the fridge to get cold prior to frying. Batter needs to be dry to be crispy). 
3. Add maybe 1/2 teaspoon/tablespoon sugar,  about 1/8 teaspoon/tablespoon chicken bouillon. Add a sprinkle of pepper and garlic powder.
4. Dredge shrimp in the batter and then in the panko. Deep fry.  

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