Step 1

Peel and devein the shrimp then add to a medium bowl.

Step 2

Add the buttermilk, one tablespoon of cornstarch and a teaspoon of salt to the shrimp then mix well. Allow to marinate for at least 20 minutes but up to 6 hours in the fridge.

Step 3

Whisk together the flour, remaining cornstarch and salt in a separate bowl.

Step 4

To make the sauce, stir together the mayonnaise, sweet chilli sauce, sriracha and rice vinegar. Taste and adjust seasoning if necessary.

Step 5

Remove the shrimp from the buttermilk mixture, allowing any excess to drip off then add to the flour mixture.

Step 6

Make sure the shrimp is completely coated with the flour then shake off excess.

Step 7

Heat enough oil to fry the shrimp (approximately 4 cups) in a saucepan set over medium-high heat. The oil is hot enough when a wooden skewer pressed to the bottom of the pot results in lots of tiny bubbles. The oil needs to be hot enough for the shrimp to fry quickly as they don't need lots of time to cook.

Step 8

Add the shrimp to the hot oil in batches and cook for 2-3 minutes until golden brown and crisp.

Step 9

Remove the shrimp with a slotted spoon and allow to drain on paper towels.

Step 10

Toss the fried shrimp with the sauce then serve immediately.