Step 1

In a bowl combine mayonnaise, sweet Thai chili sauce, sarachi chili sauce, and rice vinegar. Whisk together until well combine, set aside.

Step 2

Soak shrimp in a bowl with the buttermilk. Prepare a bowl with panko bread crumbs and another with corn starch.  Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs, set aside.

Step 3

Heat a large skillet of oil until it reaches 350 degrees. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon.  Drain fried shrimp on a plate lined with paper towels.

Step 4

In a large bowl combine fried shrimp with prepared sauce until evenly coated.  Pile high on a bed of shredded cabbage and garnish with scallions.