In a bowl, add the cleaned peeled and deveined shrimps. Sprinkle some seasoning cube and salt over the shrimps. I like the seasoning to get to the shrimps and not the coating only.
Add the buttermilk, stir and let the shrimps soak it up, you can use more if you don't want to stir it. Just add more buttermilk to cover the shrimps.
Remove the shrimps from the buttermilk.
Coat the shrimps with the cornstarch. Sorry, I forgot to take a picture of this step.
In a saucepan add oil and heat to about 350 degrees F.
Fry the coated shrimps (in a single layer) on both sides until golden brown. Remove and drain on a line plate lined with paper towels.
In a small bowl, Mix the mayo, sriracha, sweet chili sauce, pinch of salt, and yogurt.
The next step can be done in two ways; first, after the shrimps have been fried you can coat the shrimps with the sauce or just serve by the side.
Note: I used medium shrimps for this recipe. I urge you to use medium or large because small would be too small.
You would notice that the sauce is smaller than the recipe posted, as I mentioned earlier, it is meant to be spicy but the sauce pictured above, I cut down on the spicy and the quantity because it was for the kids, they can't handle the spice and won't finish the sauce also hence the reduction.