Bang Bang Shrimp

Remove the root end of 1 stalk green onion and discard it. Then finely mince the green onion and set it aside for later.

Combine 3 tablespoons mayonnaise, 2½ tablespoons sweet thai chili sauce, ¼ teaspoon light soy sauce, and ½ tablespoon sriracha chili sauce in a small bowl and mix them together thoroughly. Once mixed, set the sauce aside.

Once 12 shrimp have been fully thawed (if using frozen shrimp), then butterfly them. This means you'll cut along the back about 1/4 inch deep to split them for more surface area. Once this is done, set them aside.

In a small bowl, combine 1 large egg (or egg whites), ¾ teaspoon onion powder, and 1 teaspoon light soy sauce. Add the shrimp to this mixture to coat them.

On a separate large plate, add ½ cup cornstarch and coat each shrimp thoroughly with the cornstarch. Make sure to also coat inside the slit you cut for more crispy surface area.

Heat 2 inches of oil in a small pot over medium heat. To test if the oil is hot and ready to be used, stick a wooden chopstick or the back of a wooden spoon in it. If it starts to bubble, the oil is hot and ready to be used.

Fry each shrimp in the oil for about 1-2 minutes. Be careful not to overcrowd the pot, as this will drop the oil temperature and make the batter soggy.

Once all the shrimp has been deep fried, add them all back into the oil and deep fry it again a second time for 30 seconds to make it extra crispy.

Once the shrimp have all been fried, let them cool slightly. Then, toss them in the sweet sauce mixture until they are fully coated. (Avoid tossing freshly deep-fried shrimp into mayo; the intense heat will turn the mayo into oil.)

Finally, garnish the dish with chopped green onions. This will add a fresh, crisp flavor and a pop of color.

Enjoy!