Ingredients:

  • 115g Mayonnaise
  • 60ml Thai Sweet Chili Sauce
  • 15ml Sriracha
  • 5ml Honey
  • 450g Large shrimp, peeled and deveined
  • 65g Cornstarch
  • 30g All-purpose flour
  • 3g Garlic powder
  • 3g Salt
  • 1g Black pepper
  • 42g Neutral oil
  • 150g Shredded cabbage
  • 15ml Lime juice
  • 15ml Apple cider vinegar
  • 15g Fresh cilantro, chopped
  • Pinch of salt
  • 8-12 Small corn or flour tortillas
  • Fresh lime wedges
  • Sliced green onions

Instructions:

  1. Whisk together the mayonnaise, Thai sweet chili sauce, Sriracha, and honey in a bowl until completely smooth. Note: The honey helps the sauce stay glossy. Put it in the fridge immediately.
  2. Toss the shredded cabbage with lime juice, vinegar, cilantro, and salt. Mix well and refrigerate. Note: This lets the cabbage soften slightly while staying crisp.
  3. Pat the shrimp completely dry using paper towels. If they are wet, the breading will slide off.
  4. In a medium bowl, mix the cornstarch, flour, garlic powder, salt, and pepper.
  5. Toss the shrimp in the flour mixture until they are evenly coated. Shake off any excess powder.
  6. Heat the oil in your skillet over medium high heat. To test, drop a pinch of flour in; it should sizzle instantly.
  7. Carefully add the shrimp. Fry for 2-3 mins per side until they are golden and crackling.
  8. Remove shrimp with a slotted spoon and let them drain on paper towels for just 30 seconds.
  9. Immediately toss the fried shrimp in the chilled bang bang sauce. Mix quickly so every piece is coated in that velvety glaze.
  10. Warm your tortillas in a dry pan for 20 seconds. Fill each with cabbage slaw, add the glazed shrimp, and top with green onions and a squeeze of lime.