Shrimp Popcorn with Sinigang Aioli

Mix in the mayonnaise, calamansi juice, salt, pepper, garlic and olive oil. Add in the sinigang mix taste according to preference.

The aioli is done when the sauce reaches a smooth consistency. Set aside

In a mixing bowl, season shrimps with hot sauce, mustard, Cajun Seasoning, garlic powder, ground black pepper soda water, egg, and around 2/3 tbsp of all-purpose flour. Cover the bowl with cling wrap and let it the shrimps marinate for 10-15 minutes inside the fridge.

In a big zip lock back combine the all-purpose flour and cornstarch.

Transfer the shrimp out of the marinade and into the flour mixture, and give it a good shake.

Deep fry the shrimps in batches a pot with hot cooking oil. Set aside when done.

In a mixing bowl combine the following: sinigang mix, cornstarch, and all-purpose flour. Add some water until it reaches a thin batter consistency.

Dip the vegetables into the batter then deep fry until the the batter has crisped. Do this until the rest of vegetables have cooked.

Put some rice in a deep bowl. Pile the shrimps on top of the rice. Arrange the crispy kangkong, sitaw, an okra, and atchara around the shrimps. Drizzle the sinigang aioli on top of the shrimps. Serve immediately.