Bang Bang Shrimp Tacos

For the sweet Thai chili sauce:

1 c. water

1 c. rice vinegar

1 c. sugar

2 tsp. fresh ginger, minced

1 tsp. garlic, minced

2 tsp. hot chili pepper, minced

2 tsp. ketchup

2 tsp. cornstarch 

Pour water and vinegar into a saucepan and bring to a boil. Stir in sugar, ginger, garlic, chili pepper, and ketchup, let simmer for 5 minutes. Stir in cornstarch. Allow to boil for 30 seconds before removing from heat. Let cool. refrigerate until needed. 

For the bang bang shrimp:

1/2 c. mayonnaise

1/4 c. sweet chili sauce (above)

1/4 tsp. Sriracha

1 lb. shrimp, shelled and deveined 

1/2 c. buttermilk

3/4 c. cornstarch

1/2 c. panko bread crumbs

canola or sunflower oil for frying

In a small bowl, add the mayonnaise, sweet Thai chili sauce and Sriracha and stir well to combine. Refrigerate until needed. In a second bowl, add the shrimp and buttermilk. Stir to coat shrimp. Allow to soak for 15 minutes, up to an hour. Remove from buttermilk and let excess liquid drain away. On a plate or in a large bowl, combine cornstarch and panko breadcrumbs. Coat shrimp in cornstarch mixture and set on a clean plate. In a heavy pan (or tabletop deep fryer), add 2-3 inches of oil and heat to 375 degrees. Fry the shrimp until lightly brown, 2-4 minutes on each side. Once fried, toss in sauce and serve immediately on small tortillas with shredded lettuce and cilantro. 

Pairing suggestion: Vinho Verde or Sauvignon Blanc.