Spicy Shrimp Lettuce Wrap with Mango and Daikon Sprouts

2-1/4 cups mayonnaise
6 tablespoons siracha
6 cups shredded Napa cabbage
2-1/4 cups diced ripe Fresh Mango*
1-1/2 cups daikon sprouts
1/2 cup fresh lime juice
1/2 cup sesame oil
3 tablespoons kosher salt, divided
3 tablespoons white pepper, divided
3 pounds 12 ounces fresh rock shrimp
2-1/4 cups rice flour
2-1/4 cups A.P. flour
1 cup 2 tablespoons cornstarch
2 tablespoons toasted white sesame seeds
60 leaves Bibb lettuce cup leaves
12 sprigs cilantro, for garnish
1/2 cup siracha, for garnish

Takes , serves 12 servings.

Whisk together mayonnaise and siracha; set aside for shrimp.

To make mango slaw: Toss together cabbage, mango, daikon sprouts, lime juice, sesame oil,
3 teaspoons salt and pepper.

To prepare flour mixture: Toss together flours, cornstarch, 3 teaspoons salt and 6 teaspoons pepper.

Per order: Toss 5 ounces shrimp with flour and fry shrimp at 350 degrees F in soybean or canola oil for 3-1/2 minutes, until light golden brown and crispy. Remove shrimp from fryer, drain on paper towel; toss with siracha mayonnaise mixture and toasted sesame seeds.

To serve: Arrange 5 lettuce and shrimp on a rectangular plate. Garnish the shrimp with cilantro sprig and the plate with drops of siracha. Spoon about 1/3 cup mango slaw onto a small plate.

Source: Chef Scott Wallen, Upstream, Charlotte, NC

Spicy Shrimp Lettuce Wrap with Mango and Daikon Sprouts