Place shrimp in a glass bowl. Add buttermilk, green onions, 1 cup sriracha, chili paste, ginger, and garlic. Stir to evenly coat. Cover and refrigerate for 2 to 4 hours.
Drain shrimp and discard green onions and ginger and toss shrimp in flour.
Add club soda or seltzer water to large bowl. Add Pioneer® Original Buttermilk Pancake & Waffle Mix and remaining sriracha and whisk until lump free.
Cook waffles according to griddle instructions using the Conestoga® Sweet Cream Pancake & Waffle Mix batter.
In a separate bowl, add water, Conestoga® Sweet Cream Pancake & Waffle Mix, eggs, and oil. Whisk until blended and lump free. Add basil and whisk to evenly incorporate. For best results, keep batter cold until ready to cook.
For each order, place 6 to 8 oz. of shrimp in Pioneer® Original Buttermilk Pancake & Waffle Mix batter. Shake off excess and deep fry for approximately 2 minutes until golden brown.
Plate with waffle separated into sections, layered with shrimp, garnished with green onions. Serve with sweet chili sauce.