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In a bowl, mix 1 cup potato starch with 3 cups water. Let it sit for about 30 minutes until the starch settles into a thick layer at the bottom.
In a pan over medium-low heat, sauté garlic until lightly golden.
Add water, honey, soy sauce, and MSG.
Stir in the potato starch slurry.
Simmer until glossy and thick. Set aside.
In a bowl, combine: Shrimp, Egg white, Neutral oil, Salt, Garlic powder, White pepper, and Dashi Powder (optional, but adds umami).
Let rest 15–30 minutes while the starch settles.
Carefully pour off the water from the starch bowl. Scrape out the thick starch paste at the bottom and mix it with the shrimp until fully coated.
Heat about ¼ inch of neutral oil in a pan over medium heat.
Add all the shrimp at once, spreading them evenly into a pancake.
Fry 2–3 minutes per side until crispy, golden, and lightly chewy.
Slice, drizzle with honey garlic sauce, and prepare to lose all self-control.