Ingredients:

  • 1 pound (450 g) large shrimp, peeled and deveined
  • 1 cup (130 g) all-purpose flour
  • 1/2 cup (65 g) cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cayenne pepper (optional for extra spice)
  • Salt and pepper, to taste
  • 1 large egg, beaten
  • 1 cup (240 ml) buttermilk or milk
  • 1/2 cup (120 ml) mayonnaise
  • 2 tablespoons Sriracha sauce (adjust for desired heat)
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • Chopped green onions, for topping
  • Sesame seeds, for garnish (optional)

Instructions:

  1. Combine shrimp with buttermilk and season with salt, let it rest for 30 minutes.
  2. In a mixing bowl, whisk together flour, cornstarch, baking powder, cayenne, salt, and pepper. Place the beaten egg in another bowl.
  3. Fill a deep frying pan or Dutch oven with oil and heat to 350°F (175°C).
  4. Dip marinated shrimp in the egg, allowing excess to drip off. Coat in the flour mixture, shaking off the excess.
  5. Carefully place shrimp in hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per side. Use a slotted spoon to transfer shrimp to a wire rack to drain excess oil.
  6. Whisk together mayonnaise, Sriracha, honey, rice vinegar, and lime juice in a separate bowl.
  7. Drizzle sauce over shrimp and garnish with green onions and sesame seeds.