the shrimp into 1/2-inch pieces. Combine in a bowl with the egg
white and cornstarch and stir until well coated. Allow to sit for 20 minutes.
Heat the oil to 375 degrees F in a wok.
Add the shrimp to the wok and cook until just cooked through. Remove from the oil and set aside.
all but 2 tablespoons of oil from the wok
. Add the garlic chili sauce
to the pan and stir-fry
, a few seconds. Add the soy, vinegar and sugar to the pan, stirring to make a sauce. Then add the cooked shrimp
back to the wok, tossing to coat. Stir in the scallions. Keep warm until ready to assemble.
Mix the cabbage
and celery together. Set aside.
In a small bowl, mix together the mayonnaise, Sriricha, lime
zest and juice until smooth.
To assemble, warm the tortillas on a griddle
or dry pan. Divide the shrimp among the tortillas. Top with a heavy pinch of the cabbage mixture, drizzle
with the Sriracha sauce
with the chopped honey
. Serve immediately.