In a large bowl, combine the shrimp, ¼ cup tapioca starch, Mala Spice Mix and egg and mix well to coat. Cover and refrigerate 15-30 minutes to marinate.

When ready to cook, add the remaining ¼ cup tapioca starch to a large bowl. Drain the shrimp of any excess egg mixture and transfer them to the tapioca starch. Toss the shrimp to coat, shake of any excess starch and transfer them to a sheet pan in a single layer.

Add 1/2 cup avocado oil to a wok or sauté pan over medium-high heat and heat to around 350F. Working in batches, fry the shrimp until golden brown and crispy on both sides, around 3 minutes total, flipping halfway. Using a slotted spoon, transfer the cooked seafood to a sheet pan lined with a wire rack or paper bag to absorb excess oil. Set aside.

Discard the oil and wipe the pan clean with a paper towel. Return the pan to medium-high heat and add 1 tablespoon avocado oil. Heat until shimmering then add the garlic and ginger. Cook, stirring constantly, until fragrant, around 60 seconds. Add the onion, bell pepper and white parts of the green onion. Cook, stirring constantly, until the onion vegetables are slightly tender, around 4 minutes. Add the coconut aminos and Sichuan Chili Crisp and cook, stirring, until the liquid has reduced in volume by 1/4, around 2 minutes. Add the fried shrimp and green parts of the green onion and toss to coat, around 1 minute.

Transfer everything to a serving platter and serve immediately.