Directions

1. Add egg, rice vinegar, Dijon mustard, salt, minced garlic, and Clebby’s Vegetable Oil to a tall, wide-brimmed jar. Place an immersion blender at the bottom of the jar and blend until the mixture is smooth and thick.
2. Stir in sweet chili sauce and ¼ cup of sriracha. Season to taste and set aside.
3. Add thinly sliced cabbage to a large bowl with a large pinch of salt. Drizzle in some bang bang sauce and toss until well coated. Set aside to let the cabbage marinate.
4. Add shrimp to a bowl with buttermilk, 1 tablespoon of sriracha, and a pinch of salt. Let sit to marinate for about 20 minutes.
5. Heat vegetable oil in a large pot over medium-high heat.
6. Stir together corn starch, garlic powder and salt. Remove the shrimp from the buttermilk, letting any excess drip off. Dip the shrimp into the cornstarch and repeat until all shrimp are coated.
7. Once the oil is hot add shrimp, in batches, and fry until light golden brown, about 4 minutes.
8. Place fried shrimp on a paper towel lined sheet pan and season with salt. Repeat with any remaining shrimp.
9. Add cooked shrimp to a large bowl. Drizzle in some bang bang sauce and toss until well coated. Garnish with thinly sliced scallions. Serve with a side of white rice, the prepared slaw and extra bang bang sauce.