Taco Udang Bang Bang

Instructions

1. Prepare the bang bang sauce by adding ⅓ cup mayonnaise, 2 tablespoons honey, 3 tablespoons sweet chili sauce , 1 tablespoon sriracha sauce, and ¼ teaspoon salt to a medium bowl. Whisk to combine and set aside.
2. In a large bowl, whisk together 3/4 cup whole milk and 1 large egg.
3. Season the peeled and deveined 1 pound large shrimp, with salt and pepper,. Add the shrimp to the milk and egg mixture, then toss to coat.
4. Heat the oil for frying in a heavy-bottomed deep pot. Add enough oil to come up about 5 inches. Heat to 375 degrees Fahrenheit.
5. In a shallow bowl, add 3/4 cup cornstarch. Working in batches, use tongs to remove 1 shrimp from the milk mixture, letting any excess liquid drip off. Coat the shrimp in cornstarch, then place in the hot oil.
6. Fry until golden brown and cooked through about 2-3 minutes. Remove the shrimp with a slotted spoon and drain on paper towels. Repeat this process with the remaining shrimp.
7. Toss the shrimp with the bang bang sauce and serve in corn tortillas with your favorite toppings like purple cabbage, cilantro, and lime wedges.