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Rinse off cashews, then put them in a container. Add olive oil, salt, rice wine vinegar, combu, sugar, beetroot powder, and water. Shake it then let it refrigerate over night.
Mix together chili garlic sauce, lemon juice, agave, and vegan mayo. Give it a lid then put it in the fridge too for a bit. This is our sauce.
Next day, drain the shrimp (saving the liquid). In a bowl mix together flour, cornstarch, garlic powder, onion powder, white pepper, and salt.
Add saved liquid and drizzle over dry ingredients. Take a few cashews at a time and put them into the flour, then into the saved shrimp liquid, then flour again.
Fill pot with enough oil to fry these.
Bring temp to 350ºf.
Fry shrimp until they are golden brown.
Add them to a bowl and toss them in the sauce! Now enjoy!