Bang Bang Shrimp

Ingredients
1/2 cup mayonnaise
6 tablespoons sweet red chili sauce
3/4 teaspoon Sriracha
11/2 teaspoons kosher salt, divided (1/2 in sauce)
1/2 cup buttermilk 1 pound fresh medium/large shrimp (about 36), peeled and deveined
1/2 cup cornstarch
1/4 cup all-purpose flour
1 quart vegetable oil for frying Chives for garnish

Step 1

In a deep fryer or Dutch oven geared up with a sweet thermometer, warmth oil to 350°F. Line a plate with several layers of paper towels and set next to the fryer.

Step 2
In a big bowl, combine mayonnaise, chili sauce, Sriracha, and half of tsp. Salt. Set aside.

Step three
In a medium-sized bowl, pour buttermilk over shrimp. Toss to coat. In a shallow bowl, use a fork to combine cornstarch, flour, and ultimate 1 tsp. Salt. Working with 5 to 7 shrimp at a time, elevate shrimp out of buttermilk, permitting the extra to drip off, and switch the shrimp to the cornstarch-and-flour combination. Turn the shrimp in the flour to coat. Use a slotted spoon to softly decrease shrimp into warm oil. Fry for 5 mins, flipping the shrimp once halfway thru cooking. Remove shrimp to paper towel-lined plate. Repeat with final shrimp.

Step 4
Once fried shrimp have cooled slightly, gently toss them in the organized sauce. Lift them out of the sauce, permitting the extra to fall off, and transfer to a serving platter. Garnish with clean chives and serve at once.

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