Cooking Instructions
- 1
Mix the mayo, chili sauce, sriracha sauce, honey, salt, and water in a large bowl; set aside.
- 2
Heat oil in pot over medium heat until thermometer registers 350°F. While that is heating, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch, salt, and pepper in another shallow bowl.
- 3
Dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the for mixture, turning to form a thick crust.
- 4
Fry the shrimp in the oil until lightly golden brown, 1 to 2 minutes, adjusting heat as needed to maintain the oil temp. Transfer to a paper-towel-lined plate with a slotted spoon.
- 5
Toss the shrimp with the prepared sauce. Arrange the lettuce in a serving bowl. Top with shrimp and garnish with scallions. Serve immediately.
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