2-3tbspsoy sauce tamari/coconut aminos is a good gluten free substitution
2tbsplemon juice
1-2tspsriracha sauce
2garlic clovescrushed
Instructions
Start by making the firecracker sauce.
In a large skillet or pan set over medium heat, combine the sweet chili sauce, soy sauce, lemon juice, sriracha and crushed garlic then cook until hot and bubbling.
Taste and adjust seasoning if necessary. Remove from the heat and set aside.
Place the corn starch in a large bowl then season with a pinch of salt and half teaspoon of pepper.
Coat the shrimp in the corn starch, making sure each shrimp is thoroughly coated.
Heat enough neutral oil in a deep pan to deep fry the shrimp over medium-high heat. You can use a deep fryer too.
Test if the oil is hot enough by pressing a a wooden chopstick or skewer to the bottom of the pan. If a lot of small bubbles appear, the oil is hot enough.
Add the shrimp in batches and fry until golden brown and crisp - approximately 1-2 minutes.
Remove with a slotted spoon and allow to drain on paper towels.
Toss the crispy fried shrimp in the sauce then serve topped with green onions/spring onions as garnish.