In a large bowl, combine the shredded cabbage, shredded carrots, banana slices, and grated ginger. In a separate bowl, whisk together the rice vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine. Set aside to marinate.

Make the Chile Aioli

In a small bowl, mix together mayonnaise, chili paste, minced garlic, and a pinch of salt. Adjust seasoning to taste. Set aside.

Prepare the Shrimp

In a shallow dish, combine cornstarch, salt, black pepper, and cayenne pepper. In another dish, beat the eggs. In a third dish, place the panko breadcrumbs.

Bread the Shrimp

Dip each shrimp first into the cornstarch mixture, then into the beaten eggs, and finally coat with panko breadcrumbs.

Fry the Shrimp

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded shrimp in batches. Fry until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.

Serve

Serve the crispy shrimp with banana-ginger slaw and drizzle with chile aioli on top.