In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.

In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.

Remove from the buttermilk and let excess liquid drain away.

Coat the shrimp in cornstarch.

In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees

Fry the shrimp until lightly brown, 1-2 minutes on each side.

Once fried coat with the sauce and serve immediately.