Mix mayonnaise, Thai sweet chili sauce and hot sauce atleast an hour ahead of time, but no more than a couple days.

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.

Since corn starch is in powder form, it will stick to the damp shrimp and coat it with a thin layer.

Fill your fryer (or pan filled 2 inches deep) with the oil of your choice.

Place the shrimp in the pan/fryer.

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.

Next, simply toss the shrimp in the chili sauce/mayo mixture.

Serve atop lettuce or rice. You may use green onions, too.