Ingredients:

  • 1/2 cup (115g) high-quality full-fat mayonnaise
  • 1/4 cup (80g) Thai sweet chili sauce
  • 1.5 tbsp (22.5ml) Sriracha sauce
  • 1 tsp (5ml) rice vinegar
  • 1/2 tsp (2.5g) smoked paprika
  • 1/2 tsp (2.5ml) honey
  • 1/4 tsp (0.75g) garlic powder

Instructions:

  1. Place the 1/2 cup of full fat mayo into a medium glass mixing bowl. Note: Using glass allows you to check for unmixed streaks of Sriracha.
  2. Pour in the 1/4 cup of Thai sweet chili sauce. Watch for the red flakes to distribute evenly.
  3. Add the 1.5 tbsp of Sriracha sauce.
  4. Drizzle in the 1 tsp of rice vinegar. Smell the sharp, bright tang as it cuts the mayo scent.
  5. Sprinkle the 1/2 tsp of smoked paprika over the surface.
  6. Add the 1/2 tsp of honey. Note: This helps the sauce stick to the shrimp's shatter crisp coating.
  7. Add the final 1/4 tsp of garlic powder.
  8. Stir in a circular motion for 60 seconds until the sauce is a uniform, glossy coral color.
  9. Dip a small piece of bread or a finger into the bowl. Look for a balanced hit of sweet, cream, and heat.
  10. Cover and refrigerate for at least 15 minutes until the flavors have fully melded and the aroma is unified.