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Ingredients
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Shrimp and coating
Firecracker sauce
Garnish and platter
Method
Shrimp and coating
Prep shrimp
Pat the shrimp dry with paper towels. If they are frozen, fully thaw and drain. Lightly season the shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; set aside.
Make batter
In a medium bowl whisk together 3 tablespoons flour, 3 tablespoons cornstarch, 1/2 teaspoon baking powder and the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a separate small bowl beat 1 large egg with 3 tablespoons cold water. Pour the wet into the dry and whisk until a smooth, thick batter forms. The batter should coat the back of a spoon; add a teaspoon of cold water if too thick.
Heat oil
Pour about 3 to 4 cups of vegetable oil into a heavy skillet or Dutch oven; heat over medium-high until the oil reaches 350°F (175°C) or a small amount of batter sizzles and rises to the surface immediately.
Fry shrimp
Working in batches to avoid overcrowding, dip each shrimp into the batter, letting excess drip off, then carefully place into hot oil. Fry for 2 to 3 minutes per side (about 3–5 minutes total) until golden and crisp and shrimp are opaque. Use a slotted spoon to transfer shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep fried shrimp warm in a 200°F (95°C) oven if necessary while you finish other batches.
Firecracker sauce
Make sauce
In a medium bowl combine 3/4 cup mayonnaise, 1/3 cup sweet chili sauce, 2 teaspoons Sriracha, 1 tablespoon honey, 1 teaspoon rice vinegar, 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon grated ginger and 1 teaspoon lime juice. Whisk until smooth and balanced. Taste and adjust heat or sweetness: add more Sriracha to increase spice, or more honey/sweet chili to tame it.
Optional warm glaze
For a warmed, glossier coating, heat 1 tablespoon of the sauce in a small skillet over low heat, then stir remaining sauce in off heat to slightly thin. Do not boil mayonnaise-based sauce; warm gently only if desired.
Coat shrimp
Place fried shrimp in a large bowl. Add about two-thirds of the firecracker sauce and toss gently to coat each shrimp evenly. Add more sauce as desired and toss lightly so the crispy coating remains slightly crunchy. Reserve some sauce for dipping on the platter.
Garnish and platter
Assemble platter
Arrange 2 cups lettuce leaves or steamed rice on a large serving platter as a bed. Place the sauced shrimp in a long pile or circular mound on the platter.
Garnish
Sprinkle the shrimp with 2 thinly sliced green onions and 1 tablespoon toasted sesame seeds. Scatter 1/4 cup fresh cilantro leaves if using. Add 4 lemon or lime wedges around the platter for squeezing.
Serve
Serve immediately with the reserved sauce in a small bowl for dipping. Recommend extra napkins — this is a spicy, slightly sticky dish best eaten warm.