Ingredients:

  • 1 lb Jumbo Shrimp (21-25 count), peeled, deveined, and tails removed
  • 1/2 cup Buttermilk
  • 1 cup Cornstarch
  • 1 tsp Kosher salt
  • 1/2 tsp White pepper
  • 2 cups Neutral oil for frying
  • 1/2 cup High-quality Mayonnaise
  • 1/4 cup Thai Sweet Chili Sauce
  • 1 tbsp Sriracha
  • 1 tsp Rice vinegar
  • 1 tsp Honey
  • 2 Green onions, thinly sliced
  • 0.25 cup Fresh cilantro, roughly chopped

Instructions:

  1. Pat the shrimp extremely dry with paper towels to ensure the coating adheres correctly. Place the dried shrimp in a bowl with the buttermilk and toss to coat. Let soak for 5–10 minutes.
  2. In a medium bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and honey until emulsified. Set aside.
  3. In a separate large bowl, whisk together the cornstarch, kosher salt, and white pepper.
  4. Heat 2 inches of neutral oil in a heavy-bottomed pot to 375°F (190°C). Drain shrimp from buttermilk and dredge thoroughly in the cornstarch mixture, shaking off any excess.
  5. Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Use a spider strainer to remove them and place them on a wire cooling rack.
  6. Allow the shrimp to rest on the wire rack for exactly 60 seconds to let steam escape. Toss the shrimp in the sauce until fully coated.
  7. Garnish with sliced green onions and chopped cilantro. Serve immediately.