In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Peel and mince or grate ginger. Peel and mince or grate garlic. Trim scallions and cut into 1½-inch-long pieces; halve whites lengthwise. Halve, peel, and slice onion into ¼-inch-thick strips. Halve, core, and thinly slice bell pepper into ¼-inch-thick strips.

Rinse shrimp* under cold water and pat dry with paper towels.

In a large bowl, combine tempura batter mix, garlic powder, half the curry powder (you’ll use the rest later), and ⅓ cup cold water (⅔ cup for 4 servings). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.

Stir shrimp into batter until fully coated.

Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat.

Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated shrimp in a single layer. (Work in batches if needed!) Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side.

Using a slotted spoon, transfer to a paper-towel-lined plate. Remove pan from heat; carefully discard oil. Wash and thoroughly dry pan.

Heat 3 TBSP butter (6 TBSP for 4 servings) and a drizzle of oil in pan used for shrimp over medium heat. Add ginger, garlic, scallions, onion, and bell pepper; season with salt. Increase heat to medium high and cook, stirring occasionally, until veggies just begin to soften, 2-3 minutes.

Add ketchup, Sriracha, remaining curry powder, a pinch of sugar, and as many chili flakes as you like (save some for serving!). Cook, stirring constantly, until mixture is thoroughly combined, 30 seconds more.

Add shrimp to pan; toss to combine.

Fluff rice with a fork.

Divide rice between shallow bowls; top with shrimp and veggies. Serve with remaining chili flakes on the side.