Heat Butter Sauce Base to 165°F for 15 seconds using one of the methods provided on the back of package. Combine Butter Sauce Base, sweet chili sauce, Sriracha, rice wine vinegar; mix well.
Deep fry shrimp in 350°F oil for 4 to 5 minutes. Place shrimp in bowl and toss with 4 ounces Flash Bang Butter Sauce until shrimp is coated.
Place 4 ounces Asian Slaw on a plate and place shrimp on slaw. Garnish shrimp with green onion and sesame seeds.