Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 large egg
  • ¾ cup (180ml) ice-cold water
  • Vegetable oil, for frying (about 4 cups/1 liter)
  • ½ cup (120g) mayonnaise
  • 2 tablespoons sriracha (or more, to taste)
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon honey (or maple syrup)
  • ½ teaspoon garlic powder
  • Chopped green onions (scallions)
  • Sesame seeds
  • Sriracha mayo drizzle

Instructions:

  1. Pat the shrimp dry with paper towels. Lightly dust the shrimp with flour.
  2. In a large bowl, whisk together the flour, baking powder, salt, and pepper. In a separate bowl, whisk the egg and ice water. Gradually pour the wet ingredients into the dry ingredients, whisking until just combined.
  3. Cover the batter and refrigerate for at least 15 minutes.
  4. In a small bowl, whisk together the mayonnaise, sriracha, sweet chili sauce, rice vinegar, soy sauce, sesame oil, honey, and garlic powder. Adjust the sriracha to your preferred spice level.
  5. Heat the vegetable oil in a deep-fryer or large pot to 350°F (175°C).
  6. Dip each shrimp into the chilled batter, ensuring it's fully coated. Carefully lower the battered shrimp into the hot oil, working in batches to avoid overcrowding.
  7. Fry the shrimp for 2-3 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
  8. Remove the shrimp with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil.
  9. In a large bowl, gently toss the fried shrimp with the dynamite sauce until evenly coated.
  10. Garnish with chopped green onions and sesame seeds, if desired. Serve immediately.