Fill a large stock pot halfway with Peanut Oil (as needed) and put on medium heat so that it reaches 185 degrees F (85 degrees C).
Remove Spam (1 can) from packaging and cut into thick matchstick pieces.
Place the spam in the fryer 5 or 6 at a time for a few minutes until they are crispy and golden brown. Let them drain on a paper towl.
For the Kaffi Lime Aioli sauce: Cut the center vein from Kaffir Lime Leaf (4) add coarsely chop. Add the kaffir leaves, Lemon (1), and Mayonnaise (1/3 cup) to a food processor and blend until smooth.
Add Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/4 teaspoon), Crushed Red Pepper Flakes (1/4 teaspoon), and Garlic (2 clove) and blend until smooth. Pass the aioli through a fine-mesh strainer, discarding any solids.
Whisk together Sriracha (1 tablespoon), Ketchup (1/4 cup), Garlic (1 clove), Distilled White Vinegar (1 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon) until smooth for the Sriracha Ketchup.
Combine Soy Sauce (1/4 cup), Water (1 tablespoon), Rice Vinegar (1 tablespoon), Brown Sugar (1 tablespoon), Fresh Ginger (1 teaspoon), and Granulated Sugar (2 tablespoon) in a small saucepan.
Heat over medium heat. Cook, stirring occasionally, until the sugar is dissolved and the mixture has thickened enough to coat the back of a spoon. Set the Teriyaki Dipping Sauce aside.
Pair these three dipping sauces with your Spam Fries and enjoy!