Ingredients:

  • 1 cup Mayonnaise (full-fat)
  • 1/2 cup Sweet Chili Sauce
  • 1 Tbsp Sriracha or Hot Sauce
  • 1 tsp Rice Vinegar (Unseasoned)
  • 1 tsp Honey or Maple Syrup (Optional)
  • 1 lb Large Shrimp (21/25 count), peeled, deveined, tails removed
  • 2 Large Eggs, lightly beaten
  • 1 cup Cornstarch (or Potato Starch)
  • 1/2 cup All-Purpose Flour
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt (Kosher)
  • 1/4 tsp Black Pepper
  • 4 cups Neutral Oil (Vegetable, Canola)
  • 2 Tbsp Spring Onions (Scallions), thinly sliced, for garnish
  • 1 tsp Sesame Seeds, toasted, for garnish

Instructions:

  1. Prepare the Bang Bang Sauce: In a medium bowl, combine the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and optional honey. Taste and adjust the heat or sweetness as needed. Cover and refrigerate the sauce while preparing the shrimp.
  2. Prep the Shrimp and Dredge: Ensure the peeled shrimp are thoroughly patted dry. Set up dredging stations: one dish with the lightly beaten eggs, and a second dish with the cornstarch, all-purpose flour, garlic powder, salt, and pepper, whisked together. Dip each shrimp into the egg wash, shake off excess, and immediately transfer to the starch mixture, pressing lightly to ensure full coverage.
  3. Perform a Second Dredge (Pro Tip): For maximum crunch, quickly dip the coated shrimp back into the egg wash, and then back into the dry starch mixture. Shake off any loose powder. Place the coated shrimp on a tray and chill them in the refrigerator for 10 minutes to help the coating adhere firmly.
  4. Frying the Shrimp: Heat the neutral oil in a heavy-bottomed pot to a steady 375°F (190°C). Working in small batches (do not overcrowd), carefully lower the shrimp into the hot oil. Fry for 2–3 minutes, turning once, until golden brown, crisp, and cooked through. Remove the shrimp immediately and place onto a wire cooling rack to drain excess oil. Allow the oil temperature to recover to 375°F between batches.
  5. Finish and Serve: Once all the shrimp are cooked, transfer them to a large mixing bowl. Drizzle about 2/3 of the chilled Bang Bang Sauce over the warm shrimp and gently toss until evenly coated, ensuring you maintain the crisp texture. Transfer immediately to a serving platter. Garnish generously with sliced spring onions and toasted sesame seeds, and serve straight away.