Directions
In a small bowl, combine the mayonnaise, Thai sweet chili sauce, Sriracha and honey. Mix well and set aside.
In a second bowl, add the shrimp. Pour the buttermilk over the shrimp, making sure to coat them all.
In a third small bowl, add the cornstarch.
In a large heavy-bottomed pot, add 1 inch of canola oil. Heat over medium heat until a candy thermometer reads 375°F.
Working in batches, remove the shrimp from the buttermilk, allowing the excess buttermilk to drip off. Next, coat the shrimp in cornstarch.
Place the coated shrimp in the hot oil and fry for 1 to 2 minutes, or until lightly browned on each side. Continue with the remaining shrimp. (Please note: you may need to let the oil reheat to 375°F after each batch of fried shrimp.)
While hot, coat the fried shrimp with the sauce and serve immediately.