Begin by preparing the sauce: In a bowl, blend together the mayonnaise, sriracha sauce, honey, and tomato ketchup until the mixture is smooth; set it aside to allow the flavors to harmonize. Next, season the shrimp by tossing them with red chili powder, paprika powder, salt, soy sauce, and the lightly beaten egg until every piece is uniformly coated.

In another dish, mix the all-purpose flour, cornflour (or cornstarch), garlic powder, and a pinch of salt to create your dredging mix. Heat the oil in a deep-fryer or a heavy-bottomed pan until it reaches the proper temperature for deep frying. Using tongs, coat each shrimp in the flour mixture, shaking off any excess before gently lowering them into the bubbling oil. Fry the shrimp on medium-high heat until they turn a delectable golden brown and achieve a crispy texture, approximately 3–4 minutes. Remove them with a slotted spoon and let them drain on a sieve, allowing any excess oil to escape, and let cool just slightly.

Transfer the crisped shrimp to a bowl and pour the prepared sauce over them, tossing carefully to ensure each shrimp is thoroughly enveloped in the tangy dressing. For an appealing presentation, layer some lettuce in a serving bowl or glass, place the sauced shrimp atop, and garnish with chopped spring onions (or chives) along with a scattering of black and white sesame seeds. Serve immediately and enjoy the explosive blend of flavors and textures.