Mix the mayonnaise, Tiger Sauce Original Chili Sauce, honey, salt and water in a large bowl; set aside.
Prepare the Shrimp:
Heat about 2 inches of oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. In another shallow bowl, whisk the flour, cornstarch and 1 Tsp each salt and pepper.
Working in batches, dredge the shrimp in the flour mixture, shake o any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.