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1
In a wok, preheat the oil to 375 degrees F.
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2
In a baking dish, toss the shrimp with the Asian spice and lime juice.
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3
In a bowl, sift together the flour, cornstarch and salt.
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4
Gradually add the water, whisking until the batter is smooth and thick enough to lightly coat the back of a spoon.
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5
Place the shrimp in the batter and toss to coat.
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6
Unroll the katafi, a small amount at a time, and cut into lengths the same size as the shrimp, about 4-inches.
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7
Spread the cut katafi on a work surface and cover with a damp towel to keep from drying out.
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8
One at a time, lay the shrimp on the cut katafi and roll to completely wrap inside.
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9
In batches, add to the oil and fry until golden brown, about 2 minutes.
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10
Remove and drain on paper towels.
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11
To serve, place the shrimp in the lettuce cups.
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12
Drizzle with the hoisin sauce and sprinkle with the pickled vegetables.
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13
Serve immediately.
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14
In a small bowl, blend all the ingredients.
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15
Keep in an airtight container until ready to use.
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16
Combine the vinegar, sugar, garlic and pepper in a small saucepan.
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17
Bring to a boil and cook for 3 minutes.
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18
Remove from the heat.
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19
Place the onions and celery in a food processor or blender and process on high speed until smooth.
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20
With the machine running, add the vinegar mixture in a steady stream through the feed tube.
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21
Add the hoisin sauce and process until smooth.
