Instructions

1. 1. Prepare the shrimp: Start by patting the shrimp dry with paper towels to remove any excess moisture. This will help the batter stick and ensure a crispier coating. Set the shrimp aside while you prepare the batter and sauce.
   2. Make the batter: In a shallow bowl, whisk together the buttermilk, cornstarch, and all-purpose flour until smooth. The batter should have a thick, but pourable consistency. The cornstarch and flour mixture will create a light, crispy coating when fried. If the batter feels too thick, you can add a little more buttermilk to adjust the consistency.
   3. Heat the oil: In a large skillet or deep fryer, heat about 1-2 inches of vegetable oil over medium-high heat. To test if the oil is hot enough for frying, drop a small amount of batter into the oil—if it sizzles and rises to the surface quickly, the oil is ready. The ideal temperature for frying is around 350°F (175°C).
   4. Fry the shrimp: Dip each shrimp into the batter, making sure it is fully coated, and carefully add it to the hot oil. Do not overcrowd the pan—fry the shrimp in batches if needed. Fry for 2-3 minutes, or until the shrimp are golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.
   5. Prepare the Bang Bang sauce: While the shrimp are frying, whisk together the mayonnaise, sweet chili sauce, sriracha, and rice vinegar (if using) in a separate bowl. The sauce should be smooth, creamy, and slightly spicy with a touch of sweetness from the chili sauce. Taste and adjust the heat by adding more sriracha if you want extra spice.
   6. Toss the shrimp in the sauce: Once the shrimp are fried and crispy, transfer them to a large mixing bowl. Pour the Bang Bang sauce over the shrimp and toss gently until they are evenly coated in the creamy, spicy sauce. Make sure each shrimp is coated with a generous amount of sauce for maximum flavor.
      

      Notes