Combine mayo, ketchup, Sriracha, soy sauce and garlic in a medium bowl and whisk to combine and set aside.

Place beaten egg in a bowl. In a separate bowl, whisk together flour, cornstarch and salt.

Working in batches, dredge the shrimp in egg wash, followed by flour mixture.

Shake off excess flour and place shrimp on a plate or sheet pan.

In a large skillet heat oil to 325 degrees F.

Place 4 or 5 shrimp at a time in the skillet and cook for 2-3 minutes per side until golden brown and shrimp is opaque.

Remove from oil and set on a paper towel-lined plate or sheet pan to drain.

Repeat with remaining shrimp.

Once all shrimp are cooked, add them to the bowl with the sauce and toss gently to coat. Pour on to a platter and garnish with sesame seeds and scallions. Serve immediately.