Bang bang shrimp

Coat the shrimp in potato starch, shake off the excess and set aside.

Whisk the reserved potato starch, flour and baking powder until homogenous and leave the wets out until you are ready to fry.

Whisk in the frozen vodka and the ice water until smooth and about the consistency of buttermilk, not watery and not like pancake batter.

Add the shrimp, toss to coat thoroughly, then pick each one up by the tail, shake off the excess batter and lower it carefully into oil at 375F.

Fry about 90 seconds and pull them as soon as they turn a little blonde; they will not go as golden as the semolina breading.

Drain on a wire rack and salt while hot, or go straight into the sauce.

Whisk the mayo, sweet chili sauce and sriracha together and taste for spiciness.

Glug the sauce into a bowl with the fried shrimp and jostle until evenly coated, then garnish with sliced scallions.