Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 0.5 cup Cornstarch
  • 0.5 tsp Sea salt
  • 0.25 tsp White pepper
  • 3 tbsp Neutral oil for frying
  • 0.5 cup Mayonnaise
  • 0.25 cup Thai Sweet Chili Sauce
  • 2 tsp Sriracha
  • 1 tsp Rice vinegar
  • 2 tbsp Thinly sliced scallions
  • 1 tsp Toasted sesame seeds

Instructions:

  1. Pat the shrimp extremely dry using paper towels. In a medium bowl, whisk together the cornstarch, sea salt, and white pepper. Toss the shrimp in the mixture until fully coated, then shake off the excess starch.
  2. Heat oil in a heavy-bottomed skillet or wok over medium-high heat until it reaches 375°F (190°C). Fry the shrimp in batches for 2 minutes per side until golden and firm. Transfer to a wire cooling rack.
  3. In a large mixing bowl, whisk the mayonnaise, Thai sweet chili sauce, sriracha, and rice vinegar until the sauce reaches a uniform coral color.
  4. Add the warm fried shrimp to the bowl with the sauce. Fold gently with a spatula until every shrimp is evenly coated in the glaze.
  5. Garnish with sliced scallions and toasted sesame seeds. Serve immediately over shredded greens.