1.5 pounds medium shrimp, peeled, deveined, washed and dried with paper towel.
First, make the sauce; preferably the day before to allow all the flavors to marry and the consistency to thicken.
- 1 cup mayonnaise
- 1/3 cup thousand island dressing
- 1/4 cup sweet chili sauce
- 1/2 cup buffalo sauce
- 1/4 cup honey
- 1/4 cup soya sauce
- 1 tablespoon paprika
- 1 tablespoon lemon juice
- 1/4 cup water
In a glass bowl, mix all the sauce ingredients with a whisk until well combined. Cover and refrigerate for at least 4 hours.
For the Batter – whisk the following ingredients in a bowl and set aside.
- 1 1/2 cups flour
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 can seltzer water
- 1/4 cup oil
In a large ziplock bag mix 3 cups flour with 2 teaspoons salt. Toss the shrimp in the flour, making sure it gets coated evenly. Dip the shrimp in the batter, then toss it again in the flour.
Fry the shrimp in a deep frying pan, a few at a time without overcrowding the pan so the shrimp doesn’t stick together. Once the fried shrimp is light golden in color, take it out of the oil and arrange it on a tray lined with paper towels to drain the excess oil.
Transfer to a serving bowl, toss with the dressing while it is still warm
and garnish with sliced scallions.