Had ukoy at an annual food fair but it was disappointing - they used large shell-on headless tiger shrimps and the batter was soft, the whole thing was not crispy at all. i want to try and make it myself. But instead of deep frying I want to pan fry. How to ensure it is crispy? I see recipes that include an egg in the cornstarch/flour mix and others that don't. Would leaving it out make it more crispy? add baking powder?