For the Sauce
plus 1 teaspoon Asian chili sauce
such as sriracha
For the Shrimp
Kosher salt and freshly ground pepper
medium large shrimp
peeled and deveined
Iceberg lettuce leaves
Thinly sliced green onions
Make the sauce
Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
Prepare the shrimp
Heat about 2 inches of vegetable oil in a heavy-bottomed pot.
Marinate the shrimp in 1/2 tsp pepper powder, a pinch of turmeric powder, chilly powder or cajun spice (your choice) and salt.
Whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust.
Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
Toss the shrimp with the prepared sauce.
Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with green onions.
✔️ Add Sriracha according to your personal preference. If you want it more spicy add more. If you cant find Sriracha add sweet chilly sauce.
✔️ Serve immediately.