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Mix mayonnaise, Thai sweet chili sauce and hot sauce atleast an hour ahead of time, but no more than a couple days.
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Once your shrimp tails are off and the shrimp is deveined (if using raw shrimp), place the shrimp into a shallow bowl filled with corn starch.
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Since corn starch is in powder form, it will stick to the damp shrimp and coat it with a thin layer.
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Fill your fryer (or pan filled 2 inches deep) with the oil of your choice.
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Place the shrimp in the pan/fryer.
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Once the shrimp fry enough to make the outside corn starch crispy (and the insides to safe eating temp - no more pink) place the shrimp on paper towels for a minute or two.
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Next, simply toss the shrimp in the chili sauce/mayo mixture.
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Serve atop lettuce or rice. You may use green onions, too.