Mark's Shrimp

Ingredients

• 7.5 dashes chile-garlic sauce to taste sriracha® (such as )
• 0.5 cup cornstarch or as needed
• 0.3 cup green onion chopped to taste
• 4  lettuce leaves 
• 1.3 cups mayonnaise 
• 2.5 pounds shrimp deveined peeled
• 0.6 cup thai chili sauce sweet
• 2 cups vegetable oil for frying or as needed

Equipment

• bowl
• paper towels
• sauce pan

Directions

1. Stir mayonnaise and chili sauce together in a large bowl.
2. Add chile-garlic sauce and stir.
3. Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. Deep fry shrimp in batches until the meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
6. Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in the sauce.
7. Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.