Ingredients:

  • 1/2 cup good quality mayonnaise
  • 1/4 cup Thai sweet chili sauce
  • 1 to 2 tsp Sriracha or hot sauce
  • 1 tsp fresh lime juice
  • 1/4 tsp garlic powder
  • 1 lb large shrimp (16/20 count), peeled and deveined, tails removed
  • 2 large eggs, lightly whisked
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp salt (divided)
  • 1/2 tsp black pepper
  • 4 cups neutral frying oil (Canola, vegetable, or peanut)
  • 2 tbsp thinly sliced spring onion (scallions), for garnish
  • 1 tsp toasted sesame seeds, for garnish

Instructions:

  1. Combine the mayonnaise, sweet chili sauce, Sriracha, lime juice, and garlic powder in a medium bowl. Whisk until smooth. Cover the sauce and refrigerate for at least 15 minutes to allow the flavors to meld beautifully.
  2. Pat the shrimp thoroughly dry with kitchen paper. Season lightly with 1/2 tsp salt. Set up three shallow dishes: one with the whisked eggs (Egg Wash), and one combining the flour, cornstarch, remaining 1/2 tsp salt, and pepper (Dry Mix).
  3. Dip each shrimp first into the Dry Mix, then the Egg Wash, and finally return it to the Dry Mix, pressing the coating on firmly. Lay the coated shrimp on a clean baking tray and allow them to rest for 5 minutes; this helps the coating adhere during frying.
  4. Pour the frying oil into a deep pot to a depth of about 2 inches (5 cm). Heat over medium-high heat until the temperature reaches 175–180°C (350–360°F). Do not let the temperature rise above 190°C (375°F).
  5. Carefully add the shrimp to the hot oil in small batches (about 8–10 shrimp at a time). Fry for 2–3 minutes per batch, turning halfway through, until the coating is a crisp, light golden brown. Remove the shrimp using tongs or a spider and place immediately onto a prepared wire rack to drain excess oil. Sprinkle lightly with a pinch of salt while still hot. Bring the oil back up to temperature between batches, then repeat the frying process.
  6. In a clean, large bowl, gently add the warm, crispy shrimp. Drizzle about two-thirds of the chilled Bang Bang sauce over the top. Toss gently until the shrimp are just coated.
  7. Transfer the shrimp to a serving dish. Drizzle the remaining sauce over the top. Garnish with sliced spring onions and toasted sesame seeds. Serve immediately while still hot and crispy.