1/2 cup mayonnaise
1 tablespoon sriracha
1 teaspoon fish sauce
2 medium carrots, julienned
1 small daikon radish, julienned
1/2 cup rice vinegar
1 tablespoon sugar
1 teaspoon crushed red pepper
Oil, for deep-frying
1 cup cake flour
1/2 cup cornmeal
Salt and pepper
1 egg, beaten with 1 tablespoon water
1/4 teaspoon cayenne
1 1/2 pounds rock shrimp
1 lime, halved
8 leaves baby bibb or Boston lettuce
8 sprigs fresh cilantro
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