In a medium bowl combine shredded green cabbage, shredded red cabbage, and shredded carrot. Add rice vinegar, 1 tsp mayonnaise, sugar, 1/4 tsp salt, and 1/8 tsp black pepper. Toss thoroughly until evenly coated. Taste and adjust seasoning. Refrigerate while you prepare shrimp so flavors meld (at least 10 minutes).

Dynamite Sauce

Make the sauce

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbsp Sriracha, 1 tbsp sweet chili sauce, 1 tsp honey, 1 tsp fresh lemon juice, 1/2 tsp soy sauce, 1/2 tsp grated/minced garlic, and 1/4 tsp sesame oil. Taste and adjust heat or sweetness. Refrigerate until ready to toss with fried shrimp.

Shrimp & Coating

Prepare coating and oil

Pat shrimp dry with paper towels. In a large bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. In a small bowl beat 1 large egg with 1/2 cup cold water. Fold wet mixture into dry ingredients to form a slightly thick batter—aim for a consistency that coats the back of a spoon. Heat neutral oil in a deep pot or fryer to 350°F (175°C). Use a thermometer for accuracy; if not available, heat until a small drop of batter sizzles and rises.

Fry shrimp

Working in batches to avoid crowding, dredge each pat-dry shrimp in the batter, letting excess drip off, and carefully lower into hot oil. Fry until golden and crisp, about 2 to 3 minutes per batch depending on shrimp size. Do not overcook—shrimp should be opaque and just firm. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep fried shrimp warm in a single layer in a low (200°F/95°C) oven if needed while you finish remaining batches.

Garnish & Assembly

Crisp wontons (if frying)

If using wonton skins to make crispy strips: heat 1/2 inch oil in a small skillet over medium-high heat. Fry wonton skins or strips in small batches, turning once, until golden and blistered (about 30–60 seconds). Remove to paper towels and season with a light pinch of salt. If using store-bought crispy wontons, skip this step.

Toss shrimp with sauce

Place the warm fried shrimp in a large bowl. Add the prepared dynamite sauce (you may use all of it or start with about 3/4 and reserve the rest). Gently toss until each shrimp is evenly coated. Taste and add more sauce if desired.

Plate and finish

Divide the coleslaw onto two appetizer plates (or one platter), creating a bed in the center. Pile the sauced dynamite shrimp on top of the coleslaw. Scatter crispy wonton strips over the shrimp, sprinkle with toasted sesame seeds, and top with thinly sliced green onions. Serve immediately with lime wedges on the side for squeezing.