Ingredients:

  • 1 lb Large shrimp, peeled, deveined, and tails removed
  • 1/2 cup Buttermilk
  • 1/2 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1/2 tsp Garlic powder
  • 1/4 tsp Smoked paprika
  • 2 cups Neutral oil for frying
  • 1/2 cup Mayonnaise
  • 1/4 cup Thai Sweet Chili Sauce
  • 2 tsp Sriracha
  • 1 tsp Rice vinegar
  • 2 tbsp Scallions, thinly sliced
  • 2 cups Shredded cabbage or butter lettuce

Instructions:

  1. In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and rice vinegar until a smooth, stable emulsion is formed. Set aside in the fridge.
  2. Set up a dredging station: Place buttermilk in one shallow bowl. In a second bowl, whisk together the flour, cornstarch, garlic powder, and smoked paprika.
  3. Dip each shrimp into the buttermilk, then toss in the flour mixture until thoroughly coated. Shake off excess flour to ensure a fine, even layer.
  4. Heat 2 inches of oil in a heavy-bottomed pot to 375°F (190°C). Fry shrimp in small batches for approximately 2-3 minutes until pale gold and crisp.
  5. Transfer shrimp to a wire cooling rack for 30 seconds to drain. While still hot, move to a large mixing bowl, pour the sauce over, and gently fold with a rubber spatula to coat.
  6. Serve immediately over a bed of shredded cabbage or lettuce, garnished with sliced scallions.