Step 1
In a mixing bowl, combine dry ingredients (flour, corn meal, finely ground TOSTITOS^®, baking powder, baking soda, and salt).

Step 2
In a separate mixing bowl, combine the egg yolks and buttermilk and whisk in the melted butter. Add the onion, bell peppers, garlic, ginger, lemongrass, galangal, Thai chiles, green onion, cilantro, Thai basil, mint, and corn kernels.

Step 3
Using an electric mixer or handheld mixer, whip the egg whites and sugar together to stiff peaks.

Step 4
Mix the dry and wet ingredients and then fold 1/3 of the egg whites in to lighten the batter and then fold that mixture into the remaining 2/3 of the egg whites.

Step 5
Heat the vegetable oil to 350°F. Holding the tail of the shrimp, dip each shrimp in the batter and move it around in the batter, then remove from the batter, scatter a little of the coarsely ground mixed TOSTITOS^® on the outside and slowly lower into the oil and cook until golden brown, about 3 minutes. Remove from the oil and drain on paper towels

Step 6
Serve hot with Sweet Chili Sauce and garnish with fresh herb leaves.

Step 1
Mix all ingredients together and refrigerate until ready to serve.