Bang Bang Shrimp

Ingredients

• 1 pounds shrimp – peeled and deveined, tails removed
• 0.5 cups buttermilk
• 1 cups cornstarch
• 1 tsp kosher salt
• 0.5 tsp black pepper – finely ground
• 48 ounces vegetable oil
• 0.5 cups mayonnaise
• 0.25 cups thai sweet chili sauce
• 1 tbsp sriracha
• 1 tsp rice vinegar
• 0.5 tsp garlic powder
• 2 pieces scallions – thinly sliced (for serving)
• 2 cups lettuce – shredded (for serving)

Instructions

1. Pat the shrimp dry with paper towels, then toss with the buttermilk in a bowl and let stand 10 minutes.
2. Whisk together the mayonnaise, thai sweet chili sauce, sriracha, rice vinegar, and garlic powder in a large mixing bowl; set aside for tossing.
3. In a separate bowl, whisk the cornstarch, kosher salt, and black pepper until evenly combined.
4. Line a platter with the lettuce and scatter the scallions over it (for serving); set aside.
5. Heat the vegetable oil in a deep, heavy pot to 350°F over medium-high heat, 5–7 minutes, measuring with a thermometer.
6. Lift the shrimp from the buttermilk, let excess drip off, dredge thoroughly in the seasoned cornstarch, and fry in batches until lightly golden and just cooked through, 2–3 minutes per batch; drain on a wire rack.
7. Add the hot fried shrimp to the sauce and toss to coat evenly. Pile onto the prepared platter and serve immediately.