Dynamite Shrimp

1. Set Up Your Dredging Station: Get three medium bowls. In the first bowl, whisk together the flour, cornstarch, onion powder, garlic powder, salt, and pepper. In the second bowl, whisk the buttermilk and egg until smooth. Place the panko breadcrumbs in the third bowl.

2. Bread the Shrimp: Pat the shrimp dry with a paper towel. Working with one shrimp at a time, dredge it in the flour mixture, shaking off any excess. Next, dip it fully into the buttermilk mixture, allowing the excess to drip off. Finally, press it firmly into the panko to ensure an even, crispy coating. For an extra-thick and crunchy coating, you can repeat this process (double-dredge).

3. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, heat about 1 inch of neutral oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small pinch of the flour mixture into it; if it sizzles immediately, the oil is ready.

4. Fry the Shrimp: Working in batches to avoid overcrowding the pot, carefully place the breaded shrimp into the hot oil. Fry for 2-3 minutes per side, until golden brown and crispy. Use a slotted spoon or spider strainer to transfer the fried shrimp to a wire rack set over a baking sheet or a plate lined with paper towels.

5. Make the Sauce: While the shrimp are still warm, prepare the sauce. In a large mixing bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until smooth and well combined.

6. Coat and Serve: Add the warm, crispy shrimp to the bowl with the sauce. Gently toss until each piece is evenly coated. Transfer to a serving platter, garnish generously with sliced scallions and a sprinkle of sesame seeds, and serve immediately.

Chef’s Tip: For the crispiest results, ensure your oil returns to temperature (350°F) before adding the next batch of shrimp. Overcrowding the pot will cause the temperature to drop and make the shrimp greasy.