• In a medium bowl, mix the vegetable broth, paprika, garlic powder and salt and whisk well to combine. Add the soy curls and stir to coat. Let them soak for about 30 minutes.
• Prepare the breading station with three small bowls. Add flour to the first one. In the second bowl mix milk, flour, cornstarch, garlic powder and onion powder to prepare the batter. Add breadcrumbs to the third bowl.
• Remove the curls from the marinade and then dredge them first in the flour bowl and shake off excess. Then dip them in batter and finally coat them with breadcrumbs. Set aside on a plate.

Cooking the shrimp (choose 1 of the 4 methods)

• To shallow-fry: In a large skillet or non-stick frying pan, pour enough oil to generously coat the bottom of the pan. Heat oil over medium-high heat and when hot carefully add the shrimp in a single layer, giving space around each one. Fry them on one side until golden brown, then carefully flip over and fry the other side until they are browned all over, 2-4 minutes per side.
• To air-fry: Arrange all the pieces in the basket of your air fryer. Drizzle with oil, then air fry for 20 minutes, or until golden and crispy.
• To deep-fry: Fry in batches of 4-5 shrimp for roughly 4-5 minutes.
• To oven bake: Preheat the oven to 400°F (200°C), drizzle the shrimp with oil and arrange all the pieces on a baking sheet lined with parchment paper. Bake for 15-20 minutes until lightly browned and crispy.
• Drain the fried shrimp on a paper towel and serve with a dipping sauce of your choice.