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Crispy fried shrimp tossed in a creamy sweet and spicy sauce. Addictive as a starter or over rice.
Pat the 500 g shrimp very dry and toss them with the cornstarch and the 3 g salt until lightly and evenly coated.
Heat the 600 ml oil in a deep pot to 180°C, filling it no more than half way, and fry the shrimp in batches for 2-3 minutes, until crisp and pale golden. Lift out and drain on paper towels.
In a large bowl, stir the mayonnaise, sweet chili sauce, sriracha and honey together into a smooth creamy pink-orange sauce.
While the shrimp are still hot, tip them into the bowl and toss gently until every piece is coated in the sauce.
Spread the shredded lettuce on a plate, pile the shrimp on top and scatter with the sliced scallion. Serve straight away while crisp.
