Ingredients :

• 1 pound large shrimp, peeled and deveined
• 1/2 cup cornstarch
• Vegetable oil for frying
• 1/2 cup mayonnaise
• 1/4 cup Thai sweet chili sauce
• 1 teaspoon Sriracha sauce
• 2 tablespoons sliced green onions for garnish
• 1/4 teaspoon salt

Method :

1. Whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha in a medium bowl until smooth.
2. Place the cornstarch and salt in a shallow bowl and toss the shrimp until evenly coated.
3. Heat 2 inches of vegetable oil in a large skillet or heavy pot to 375 degrees Fahrenheit.
4. Fry the shrimp in small batches for 2 to 3 minutes until they are golden brown and crispy.
5. Remove the shrimp with a slotted spoon and drain on a paper towel-lined plate.
6. Toss the warm shrimp immediately in the sauce bowl until fully coated.
7. Garnish with sliced green onions and serve immediately.

Recipe Notes :

Chef Tip: Ensure the oil is hot enough before frying to prevent the shrimp from becoming greasy. Variation: Serve over a bed of shredded cabbage or rice for a complete meal. Storage: Best enjoyed immediately, but leftovers can be kept in the fridge for 1 day.